Butternut and turmeric risotto
Butternut squash risotto is comforting and easy to make whilst giving you the time to get on with other things. Yes, risotto needs to be stirred often to release the starch from the rice in order for it to become creamy, but it is OK to leave it for a few minutes at a time.
Serves 2
Ingredients
- 40g unsalted butter
- 1tbl olive oil
- 1 small onion, finely chopped
- 1 clove of garlic, finely sliced
- 1 teaspoon of turmeric
- 200g Arborio rice
- 1/2 butternut squash, cut into small cubes (0.5cm)
- 75ml dry white wine
- 850ml vegetable or chicken stock
- Salt and pepper
- 1-2 tablespoons Parmesan cheese (or a vegetarian option)
- 1 tablespoon of Crème fraiche
- 1 tablespoon of chopped chives
- 2 crumbled Amaretti biscuits
Method
Heat the butter and olive oil in a pan
Add the chopped onion and cook until starting to colour
Add the garlic and turmeric and cook for a further minute
Add the butternut squash and the rice and heat until you can’t touch the grains
Add the wine and let it absorb
Start adding your stock, ladle by ladle, wait until completely absorbed before each addition and keep the pan hot, stir constantly to keep the starch moving to give it the beautiful creaminess
Season little and often
Cook until al dente, add more water if necessary
Season and add parmesan and crème fraiche to taste
Pour into two bowls and sprinkle with Amaretti biscuits and chives
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