Care to Cook

Rosemary Shrager’s Butternut Squash Risotto!

What you will need:

Ingredients

• 500g Unsalted Butter
• 1 Chopped Onion
• 1 Chopped Leek
• 350g Risotto Rice
• 2 Litre Vegetable Stock
• 60g Parmesan/Cheddar
• 8 Tablespoons Chopped Herbs
• Salt and Pepper
• 1 Small Butternut Squash
• Rapeseed Oil
• Thyme
• Salt and Pepper

Equipment

• Apron
• Saucepan
• Frying Pan
• Ladle

Method

1. Wash your hands and put on your apron.
2. Pour the vegetable stock into a saucepan, bring to boil and simmer. Keep over a very low heat.
3. Melt the butter in a frying pan.
4. Add risotto rice to the frying pan and stir well, until all the rice is coated.
5. Add a ladle of stock to the frying pan.
6. Allow the risotto rice to absorb the stock completely, stirring all the time.
7. Add another ladle and repeat again until all the stock has been used. The heat should be at a gentle simmer throughout for about 25 to 30 minutes.
8. Once cooked, stir in the parmesan and herbs, leave a few herbs back for decoration.
9. Cut the butternut squash in half lengthways and remove the pips.
10. Peel the skin off the butternut squash.
11. Cut the butternut squash into cubes.
12. Melt rapeseed oil in a frying pan.
13. Add the butternut squash to the pan.
14. Cook the butternut squash on a medium heat, turning it over a couple of times.
15. The butternut squash will take 25 to 30 minutes to cook.
16. Add thyme half way through the cooking of the squash to season.
17. Add the cooked butternut squash to the risotto and season!