Page title and description
- 1 medium squash (about 500g), peeled, deseeded and cut into 1cm cubes
- olive oil
- 1.5 litres vegetable stock or squash stock (see above)
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 300g risotto rice
- splash white wine or vermouth
- 2-3 tbsp butter, to serve
- 2 tbsp Parmesan, grated, and extra to serve
- salt and pepper
Prep time: 10 min
Cooking time: 50 min
Step 1Sweat the squash cubes in olive oil in a large covered saucepan until tender (about half an hour). Season. Heat up the stock to simmering point in a pan.
Step 2In a separate large, heavy-based pan, heat the oil, then add the onion and garlic, and cook gently for about 5 minutes, until softened.
Step 3Add the rice, stir until well coated and cook gently for a few minutes more. Add the wine or vermouth and cook until absorbed by the rice.
Step 4Now add squash and stir gently for 2 minutes. Add just enough of the simmering stock to cover the rice and stir well. Keep gradually adding stock, a ladleful at a time, stirring constantly. It's important to keep the rice at a gentle simmer and allow each addition of stock to be absorbed before adding more.
Step 5After about 15-18 minutes, when the rice is tender but still has a little bite, remove from the heat. The risotto should be a bit sloppy. Finally mix in the butter and the cheese and serve with more Parmesan for the table.