As the cooler autumn nights set in, what better warming dish to serve than this gorgeous risotto in butternut squash. Whoever said vegetarian food had to be boring? Try this dish out at your next dinner party and watch your guests’ smiles grow! Of course, if you’d prefer our Dorset event catering team to look after your whole event, just get in touch with our team 🙂
Serves 4 people
4 medium-sized butternut squash
1 medium onion
3 cloves of garlic
250g risotto rice (Arborio)
1 fresh bay leaf
600ml vegetable stock
200g Italian hard cheese or Parmesan
Edible flowers for decoration
Truffle oil (optional)
125ml white wine
Cut the butternut squash in half just about the bulbous end. Remove the pips of the bulbous end, season, drizzle with olive oil and roast in a hot oven for approximately 20 minutes. Peel the remaining part of the squash and cut into small cubes.
Finely chop the onion and garlic and sweat off in a generous knob of butter. Add the cubes of squash and sweat for 2 minutes. Add the fresh thyme and bay leaf and then add the rice and cook for a further 2 minutes to cover the rice in all the beautiful flavours of the herbs, butter, onion, garlic and squash before adding the white wine. Reduce the wine by half before adding the hot vegetable stock, a little at a time. Do not over-stir the rice or else the risotto will become chalky and starchy. Cook the rice slightly al dente and then add in the grated parmesan or Italian hard cheese (Parmesan is not vegetarian due to the ‘rennet’ content) I like my risotto wet but not runny.
To serve, fill the roasted half of the squash with the risotto, decorate the plate with seasonal salad leaves, micro herbs and edible flowers. Shave on some extra parmesan or Italian hard cheese and drizzle with truffle oil. DELICIOUS!!