Butternut squash has arrived to the grocery stores and it’s time to make lovely roasted squash and risotto. This risotto has a bit of different flavours than what i usually have ‘case changed to red to white wine and the thyme to rosemary and garlic.
I could eat the whole pot at one sitting but want to share with my husband and save some for tomorrow.
This is for four portions
150 g carnaroli rice, 1/2 small onion (chopped), 1 tbsp butter, 1 tbsp olive oil, 0,6 dl chicken stock, 1 dl white wine, 1,5 dl grated Parmesan
225 g diced butternut squash, 1 tbsp butter; a twig of Rosemary, one small garlic clove
Melt the butter and oil. Sauté the onion and add the rice. Turn in the pan for a couple of minutes. Pour in chicken stock to cover the rice. Let cook on low heat and add the wine once the rice has absorbed the liquid. Add liquid until the rice is almost done -Al dente, a bit whiteish in the middle. This will take 15-20 minutes.
In the meanwhile roast the diced squash in another pan in a dash of butter, for about 20 minutes.
When the rice and squash are almost done, take out a small pan and melt the rest of the butter. Sauté the chopped garlic and rosemary. Put all the ingredients into one pan and add the Parmesan. Add salt and pepper to taste. Serve immediately. The risotto should be moist and delicious, keep turning it and add water /stock if needed.