This is a much more basic recipe than the others I’ve been playing with, but it was really nice so I’ll include it anyway.
Vegetarian risotto has a danger of being a bit boring. The butternut squash in this offsets that nicely without adding a lot of work, making for a really nice easy dish. This follows a similar recipe in the reader’s digest “Pumpkins and squashes” cookbook.
What I used:
A cup and a half of risotto rice
Half a butternut squash
Two small red onions
A few sprigs of fresh thyme
One kallo organic vegetable stock cube
What I did:
Pretty much what you’d expect. Diced the onions, fried them in olive oil. Peeled the squash and chopped it up into cm cubes then added it to the onions along with the thyme. After a few minutes more I added the rice, stirred for a bit longer and then cover with vegetable stock and boiling water. I let the water cook off and topped it up once or twice until the risotto and the squash were both well cooked and slightly glooy.
This was actually really nice. I’m sure a lot of this was that I used a good stock for it, but the combination of the risotto flavour and the butternut squash was a definite winner. The fact that this was unbelievably easy to make was a definite point in its favour as well. I’ll absolutely be making this one again. I served it with a mushroom omelette for added flavour and protein, and there were enough leftovers to have the risotto for lunch the next day as well.