This creamy butternut squash risotto recipe is comforting, rich and so simple to make. The roasted and caramelised butternut squash gives the risotto a amazing flavour and at £1.09 it's a winner!
This creamy butternut squash risotto recipe is comforting, rich and so simple to make. The roasted and caramelised butternut squash gives the risotto a amazing flavour and at £1.09 it's a winner!
Ingredients
1white onion(£0.60)
1butternut squash(£0.95)
250garborio rice(£2.29)
150gcrème fraiche(£1.00)
2handfuls of frozen peas(£0.62)
Cupboard Essentials
1tbspolive oil
1tbspdried sage
1tspgarlic granules
1ltr vegetable stock
Salt & Pepper
Method
Preheat the oven to 180°C
Slice the butternut squash lengthways and scrape out the seeds. Drizzle with ½ tbsp of olive oil and season with salt and pepper. Pop in the oven timer set to 45 minutes.
After relaxing for 20 minutes, dice the onion and add it to a large frying pan with ½ tbsp of olive oil on a medium heat.
After around 6 minutes the onions should be translucent. At this stage add the sage, garlic granules and arborio rice. Gently fry everything for 2 minutes before adding a ladle of stock into the pan, season with salt and pepper.
When the stock has been absorbed in the rice, add another 2 ladles of stock and repeat this step until all your stock is used up. After about 10 minutes, add the frozen peas into the pan.
When the squash timer goes off, use a big spoon to scrape out the roasted butternut squash and add it to a bowl to combine with the crème fraiche. I used a potato masher to combine them into a smooth orange, creamy mix.
Add this into the risotto and stir to combine. If it looks a bit dry and is hard to stir, add another ladle of stock to loosen it up. Have a taste to see if the rice has fully cooked through, if not – keep going with the ladle/mix procedure until it is. Serve with a pinch of salt and lots of black pepper.
