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Roasted butternut squash risotto and Wensleydale cheese recipe from coldridge
Ingredients1kg/2.4lb butternut squash, peeled, deseeded and cubed
1tbsp olive oil
1 onion, finely chopped
1 garlic clove, crushed
300g risotto rice
150ml white wine
1.2l hot vegetable stock
100g Wensleydale cheese
Handy HintThe more you stir, the creamier it becomes.
Method1. Heat oven gas mark 6/200C/180c fan.
2. Peel, deseed and chop the butternut squash into cubes, toss in the olive oil, sprinkle with a little salt and roast in oven for 15-20 mins until tender. Once cooked, turn oven to low, remove half the squash and mash/puree, keep the remainder warm in the low oven, until ready to serve.
3. Meanwhile, add butter to a frying pan along with onion and garlic, and cook until soft. Stir in the rice and cook for 1-2 mins until the rice is nicely coated, add the wine, cook and stir until wine has evaporated. Add the hot stock a cup full at a time and keep stirring until each cupful is almost absorbed. Once all the stock has been added and absorbed the rice should be tender and creamy.
4. Now stir in the mashed butternut squash and stir through to heat through. Season and serve with cubes of roasted butternut squash on top and crumbled wensleydale cheese.
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