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

pumpkin risotto final

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....

    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,
  • pumpkin risotto pot
  • 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

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