A Weekday Menu Recipe
Butternut Squash Risotto Veg
HT Italian 40mins
Vegetables Grains Herbs Main Course Gluten Wheat free
Eggless Italy Europe
tbsp extra-virgin Olive Oil
50g/2oz Spring Onions, sliced
350g/12oz Arborio Rice
Peeled Butternut Squash, cut into small chunks
tbsp freshly chopped Parsley
2 tbsp Butter
1 teasp Vanilla Extract
freshly grated Parmesan or Romano cheese
Salt and Black Pepper
Heat the oil in a large saucepan, add the spring onions and sauté gently for 5
minutes until golden.
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.
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
Remove from the heat and add the butter, vanilla, cheese, salt, and plenty of
black pepper and mix well. Serve immediately.
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