On a cold and icy evening with snow still lying on the ground I felt a need for a warm, creamy, satisfying meal. Fortunately a friend had given me a home grown butternut squash perfect for a risotto. Serves 2.
225g risotto rice
2 knobs of butter
glug of olive oil
1 medium onion finely chopped
2 cloves of garlic finely chopped
1/2 a butternut squash, peeled and diced into bite-size chunks
1 sprig of rosemary
vegetable stock & pinch of saffron
1/2 handfuls of grated Parmesan
Toss the squash with a good glug of oil along with the rosemary, salt and pepper in a hot oven, shake occasionally.
Meanwhile make the risotto. Melt the butter with a glug of oil in a wide pan and add the onion and garlic and fry until softened. Add the rice and stir. Add the stock gradually until the rice has softened. Add the roasted squash, the cheese and another knob of butter.