Prep 30 mins
Cook 30 mins
A college friend of mine who moved to England recommended this, as it was her and her housemate's favorite. Very very good, and creamy. (Hint: it is generally easier to cut the butternut into rough slices, removing the seeds, then slice it more finely after it's cooked. Peeling and chopping raw butternut is rather difficult unless you have a very good knife.)
- 29.58 ml olive oil
- 6 garlic cloves, unpeeled
- 1 sprig thyme
- 1 butternut squash, peeled and cubed
- 473.18 ml chicken stock or 473.18 ml vegetable stock
- 21.26 g butter
- 1 small onion, finely chopped
- 158.51 ml risotto rice
- 118.29 ml dry white wine (can use lemon water as a substitute)
- 29.58 ml finely chopped Italian parsley
- 63.78 g feta, crumbled
- freshly grated parmesan cheese
- Preheat the oven to 400°F
- Coat the whole garlic cloves and squash well in the olive oil and thyme. Roast for about 25 minutes, turning everything over once. Take the garlic out of its papery skin but leave it whole. Throw away the thyme.
- Meanwhile, heat the stock in a saucepan until it is simmering, then leave it over low heat. Melt the butter in a large, deep, heavy-based frying pan, then gently cook the onion until it is soft, but not browned. Add the rice, reduce the heat to low ad stir well to coat all the grains of rice in the butter.
- Add the wine (or lemon water) to the rice, turn the heat up to medium and cook, stirring the rice, until all the liquid has been absorbed. Add the hot stock, a couple of ladles at a time, stirring continuously so that the rice cooks evenly and releases some of its starch. This is what gives risotto a creamy consistency.
- Once all the stock is added, taste the rice to see if it is al dente (slightly firm). It is impossible to gauge the exact amount of liquid you will need as every risotto will be a little different. If the rice is not yet cooked and you have run out of stock, use water. Stop cooking the rice as soon as it is soft but still has a little texture or bite in the middle of the grain.
- Taste the risotto and add seasoning if it needs it.
- Stir in the butternut squash, garlic, parsley and feta, squashing the vegetables slightly as you stir. Serve with grated Parmesan.
Very tasty!! The market was out of fresh parsley so I used 1 tablespoon dried-- worked fine! I can't wait to make this again. Thanks so much!
5 stars from DH and me. It was perfect, savory and satisfying.