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Categories:Viewed: 7 - Published at: 6 years ago
Ingredients
- 1 1/2 lb butternut squash (about 1/2 large squash), peeled and seeds removed
- 2 tbsp olive oil
- 1 tbsp butter
- 1 None onion, peeled and finely chopped
- 2 cloves garlic, minced
- 1 3/4 cup arborio (short-grain risotto rice)
- 1 tsp paprika
- 2 1/2 cups dry white wine
- 2 1/2 cups hot vegetable stock
- 3/4 cup grated Parmesan cheese
- 10 None fresh basil leaves
Method
- Cut squash into large cubes. Cook in boiling, salted water for 2-3 minutes, drain and set aside.
- Heat oil and butter in a deep skillet, add onion and garlic and cook for 4-5 minutes until soft. Stir in rice and paprika and cook, stirring, for 2-3 minutes until opaque. Add 1 ladle full of wine. Cook over low heat, stirring, until all the wine is absorbed. Gradually add the remaining wine, a ladle at a time, then stir in the squash and continue the process with the stock. When all the liquid has been absorbed - this should take about 25 minutes - season well and stir in the Parmesan and basil. Serve immediately.
