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Scented Butternut Squash Risotto Veg HT Italian 40mins
Ingredients 2
tbsp extra-virgin Olive Oil 1.1L/40fl.oz. Vegetable Stock 450g/1lb Peeled Butternut Squash, cut into small chunks 1
tbsp freshly chopped Parsley 75g/3oz
freshly grated Parmesan or Romano cheese
1. Heat the oil in a large saucepan, add the spring onions and sauté gently for 5 minutes until golden.
2. Stir in the rice to coat with oil then add a ladle of stock stirring constantly to keep rice from sticking to the bottom or sides of pan.
3. Once the stock has been absorbed, add another ladleful of stock, the squash and the parsley. Continue to cook, stirring constantly until the stock has been absorbed then add the remaining stock, a ladle at a time, ensuring each addition is absorbed before adding the next. Continue to cook until the rice is just tender.
4. Remove from the heat and add the butter, vanilla, cheese, salt, and plenty of black pepper and mix well. Serve immediately.
Serving suggestions Accompaniments: Ciabatta Bread Dessert: Raspberry Sabayon
More Vegetarian Recipes | What's in Season | Growing Vegetables
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