Butternut Risotto

I don’t know about the rest of you – but I have had a crazy busy week!! Between Travelling between 3 countries – Belgium, Germany and Netherlands… plus a trip to London this past Saturday for a girlie shopping event… the past 7days have flown by and there has been little time to cook up anything fancy or even blog about it… but it is friday and I am taking things at a little slower pace today

I made this recipe from the BBC Good Food Magazine (October 2012 issue) as the ingredients matched the few items still remaining in my fridge/store cupboard…so I just knew that it would be a winner!

Butternut Risotto

400g butternut, peeled and seeds removed

1 Tablespoon olive oil (plus extra for the butternut)

2 garlic cloves (or more if you are like me)

2 stalks of celery (you can substitute for spring onions or leeks if you so wish)

1 onion, diced

25g butter

200g Risotto rice

1litre of stock

50g Parmesan cheese

chop up butternut, place on a backing tray, drizzle with oil and add your favourite spices
roast for 30min at 180C
roasting away….
While pumpkin is roasting, heat oil and butter in a pot over a medium heat
Add chopped celery, onions and garlic
Once the onions are soft but not getting too brown, add the rice and stir well to coat in the buttery mix
had a ladle of stock and stir well,
when this stock has been absorbed, repeat… until all the stock has been used up
check that the rice is cooked, if it isn’t , add more stock
Once the rice is soft enough to enjoy, gently stir in the butternut and grated cheese