Squash Risotto

for 2 people:

150g arborio or carnaroli rice

1 small white onion

250g squash cut into smallish cubes

2 stock cubes

white wine

a couple of dessert spoons of grated parmesan

1: Get the stock going so dissolve 2 vegetable stock cubes in a generous pan of hot water and keep it simmering. Or you can make your own stock – the recipe is in the chunky carrot, bean, red onion and pasta soup entry from February.

2: Slice the onion into small pieces and put in a pan with olive oil and begin cooking on a low heat so as not to burn it.

3: Slice the squash into cubes and add to the pan with chopped onion.

4: After a couple of minutes (and the onion has sweated a bit) add the rice to toast lightly.

6: Once the rice has toasted a bit add a good slug of white wine. It will simmer and spit a bit because of the heat but that is normal.

7: Begin adding the stock. I recently learned that you can add all the stock in one go and then leave the risotto to cook away on a medium heat (for about 25 minutes) which leaves you free to do other things or you can add the stock a ladle full or two at a time and stir frequently. So, once you decide to stir you have to keep doing it!

8: Check the risotto though to try the rice. It shouldn’t be too soft, there should still be a bit of a bite to it.

8: When the stock has been mostly absorbed and the rice is ready stir in a touch of grated parmesan and serve. Add more stock if necessary.


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