3 Ingredient Butternut Squash Risotto
the key to risotto is in the method. the squash adds the perfect sweetness for a warming evening dish
prep time 10 min total time 30-35 mins serves 4
ingredients
Small butternut squash
300g arborio rice
1l vegetable stock
method
Preheat the oven to 200°C/400°F.
Peel and chop the butternut squash into bite-sized chunks. Add to a baking tray, drizzle with oil and season with salt and pepper. Add to the oven and roast for 30-35 mins, turning halfway through.
Meanwhile, heat up a knob of butter, or generous drizzle of olive oil, in a pan over medium heat.
Add in the arborio rice, and stir through and cook for a minute or two.
Add a ladle of stock bit by bit to the risotto, stirring after each ladle and allowing it to fully absorb. The key to yummy risotto is continually stirring and adding the liquid gradually.
Keeping an eye on the butternut squash, remove from the oven when ready.
When you’ve used all of the stock and the risotto is cooked, add 2/3 of the cooked butternut squash. Mix and mash some of the pieces into the risotto.
Serve in bowls and top with the remaining squash chunks.
notes
If you’re not sticking to 3 ingredients, top with some vegan parmesan cheese, or nutritional yeast and cook your butternut squash with sage for extra flavour!
