Butternut squash Risotto
A collaboration with the lovely @jenx25 who actually did the cooking! How’s this for a beautiful risotto, made with a sweet butternut squash.
❇️ Peel and cut the squash into cubes, place on an oven tray, season with sea salt and pepper and some sage leaves, drizzle some olive oil on top and bake in the oven until it turns soft.
❇️ Keep some cubes whole aside and mash the rest up.
❇️ In a small frying pan, gently fry some sage leaves in a teaspoon of olive oil.
❇️ Chop some shallots and fry gently in a tablespoon of olive oil, when sweated down add the Arborio rice and stir well, leave for a couple of minutes and start to add the vegetable stock, you need to stir the rice regularly as it soaks up the stock, keep adding stock until the rice is cooked.
❇️ At this point, add the mashed squash and stir in well, add a good knob of butter and a handful of the grated Parmesan.
❇️ Plate up and top with the cubes of squash, some sage leaves and another grating of Parmesan. Enjoy 👌👌
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