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A Weekday Menu Recipe


Scented Butternut Squash Risotto   Veg  HT  Italian   40mins

Serves 4  
Hot  Vegetarian  Vegetables  Grains  Herbs  Main Course  Gluten Wheat free  Eggless  Italy  Europe



2 tbsp extra-virgin Olive Oil
50g/2oz  Spring Onions, sliced
350g/12oz Arborio Rice

1.1L/40fl.oz. Vegetable Stock

450g/1lb Peeled Butternut Squash,  cut into small chunks 

1 tbsp freshly chopped Parsley
2 tbsp Butter
1 teasp Vanilla Extract 

75g/3oz freshly grated Parmesan or Romano cheese
Salt and Black Pepper



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




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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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