Perfect simple seasonal risotto. We prefer it thick and creamy with caramelised roasted butternut squash, seasoned with smoked paprika and a splash of white wine to add some acidity.
Course Main Course
Keyword autumn, butternut squash
Prep Time 25minutes
Cook Time 35minutes
Total Time 1hour
1Butternut squashChose a big squash, then peel and cube into approx 2 cm cubes
400gRisotto rice100g - per person
1350mlVegetable stockWe use 1.5 cubes of Kellog Organic Vegetable Stock from which reserve 150 ml for additional adjustments
Olive oilFor roasting and frying
Roast Butternut Squash
Preheat the oven to 200°C (392°F).
On a baking sheet, coat butternut squash with olive oil. Arrange butternut squash cubes loosely in a single layer (use two trays if necessary). Sprinkle with thyme and salt and roast 25 – 30 minutes or until the squash is soft and brown. Stir gently once or twice during roasting to expose all sides.
Once you are happy with the colour, take the butternut squash from the oven and immediately stir in the smoked paprika. Set aside.
Never add smoked paprika before roasting, it would burn and get bitter in the oven.
Make The Risotto
Heat your vegetable stock. If you are making vegetable stock with pressed cubes, bring water to boil and dissolve the stock cubes in it. Keep in mind to reserve 150 ml of stock for final adjustments.
Fry the onion in a heavy bottom deep pan or pot until slightly golden.
Stir the rice in and fry for another minute.
Pour the wine in, once it almost evaporates turn the heat down to a gentle simmer and start adding the stock.
Add the stock gradually in 5 – 6 steps. Stir regularly to make sure the bottom is not getting stuck. Cooked rice should be soft with a slight bite in the middle, and the risotto should be thick and creamy but not dry.
Take it off the heat and stir in ½ of roasted butternut squash with all juices from roasting, parmesan and butter.
Serve immediately, top it with the remaining butternut squash and decorate with thyme.