Butternut Squash & Peas Risotto

Vegetarian Recipe

It’s sunday and I wanted to prepare a dish that would please everyone. I had bought a butternut squash a few days ago and a pot of fresh growing basil so came up with this recipe. It didn’t take that long to make and was a real hit with everyone. This recipe generously serves 4 to 5. There are 5 in my family and it was enough for all of us and should keep us full until evening supper!

Ingredients:

• 50 grams butter
• 1 onion, finely chopped
• 1 clove of garlic, crushed
• 400 grams italian arborio risotto rice
• 1.5 litre hot vegetable stock
• 1 butternut squash, peeled and diced.
• 2 tablespoons olive oil
• 250 grams frozen peas
• 70 grams of any hard vegetarian cheese, I used red leicester that I had in the fridge.
• Basil and pistachio nut home made pesto (or vegetarian shop bought pesto)
• 1/2 dried mixed italian herbs
• Freshly ground black pepper
• Drizzle of extra virgin olive oil for garnishing

Method:

• In a frying pan add 2 tablespoons of olive oil and cook the butternut squash until tender. I put a lid on the pan and cooked on high heat until tender and then removed the lid to brown the edges of the squash. Keep aside while you prepare the rice.
• Melt butter in a large saucepan, fry onion and garlic for 4 minutes.
• Add rice to pan and stir into butter. Cook for 2 minutes.
• Add hot stock a ladle at a time, ensuring each one is absorbed before adding the next. Keep stirring regularly.
• Add the peas, half of the butternut squash and mixed herbs with the last ladle of stock.
• Cook for 2 minutes and add in 30 grams of the cheese. Allow to rest for 4 minutes.
• The risotto should be very moist and wet, add a little hot water if it seems dry.
• Serve garnished with the remaining cheese, butternut squash and black pepper. Drizzle on the pesto and olive oil. This amount serves 4.

The finished dish.