Butternut squash risotto
Flavours to savour in a striking vegetarian dish.
- 1 large butternut squash
- 1 medium onion
- 2 sticks celery
- 4 cloves garlic (Raquel likes garlic!)
- 300g risotto rice
- 1 tsp thyme
- A little chopped parsley or chives
For the stock
- 1.5 litres water
- Bay leaves
- 3 tsp Marigold Vegetable Stock Powder (reduced salt)
Pre-heat the oven to 180°C.
Halve the squash, scoop out the seeds and peel and dice the flesh. Dice the onion and celery and finely chop the garlic then put everything in a bowl with the thyme and drizzle with a little oil. Mix together until the vegetables are coated in oil then spread them on a baking tray lined with non-stick greaseproof paper and cook in the oven for 30 mins.
Meanwhile, in a saucepan stir the stock powder into the water, pop in the bay leaves, bring to the boil and turn down to a gentle simmer.
In a large pan, gently fry the rice and a pinch of turmeric in rapeseed oil until the rice begins to look a little translucent, then mix in half of the cooked vegetables. Pour in a ladleful of the simmering stock and stir until the liquid is absorbed. Keep adding the stock one ladleful at a time, stirring and making sure the liquid is absorbed each time.
After about 20-25 mins, test a grain of rice – it should be plump and juicy but should still retain a little bite. The finished risotto should be deliciously smooth and creamy and you may not need to use all of the stock. Mix in the remaining cooked vegetables and serve garnished with a sprinkle of chopped parsley or chives.