Simple Butternut Risotto
Ready In: 30 mins
Serves: 4
Ingredients
- 1 small onion, chopped
- 2 sprigs thyme, chopped
- 250 g butternut squash, peeled and diced (or pumpkin)
- 200 g arborio rice (no substitute please)
- 600 ml hot vegetable stock
- 2 tablespoons parmesan cheese, grated (or Grano Padano)
- 1 tablespoon olive oil
Directions
- Fry the onion in oil until just transluscent.
- Add thyme, squash and rice, stir until rice is well coated with the oil.
- Add 2 ladles of hot stock and bring to a simmer.
- Cook stirring almost constantly until most of the stock is absorbed.
- Add the rest of the stock one or two ladles at a time until each addition is almost absorbed until the squash is tender and the rice is creamy and al dente.
- Season to taste.
- Scatter each of the 4 servings with cheese.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off