Butternut Squash Risotto

butternut squash
2 small white onions
2 small red onions
2 cloves garlic
1 courgette
1 table spoon olive oil
salt & pepper

Chop the squash, courgette and onions into chunks and put into a roasting tin. Add the garlic, crushed. Poor the olive oil over the vegetables. Sprinkle on a large pinch of salt and pepper. Mix around in the tin so all the vegetables are coated with the oil and seasoning. Put into an oven pre-heated to 180C for about 30 minutes.


knob of butter
100g risotto rice
½ glass rose wine
400mls vegetable stock

Once the vegetables are about half cooked give them a mix around and put back in the oven. Melt the butter in a saucepan then add the rice and gently fry the rice over a low heat without burning until the rice starts to look more opaque rather than translucent. Add the wine and simmer a little until the liquid starts to be absorbed by the rice. Don’t let the liquid get completely absorbed and the rice dry out. As it starts to get dry add another splash of stock. Don’t add too much liquid just a splash at a time. Keep adding more liquid until the rice is just cooked. There should be just enough liquid so it is like a thick sauce.

At this point, add the roasted vegetables to the pan and stir in.

Serve immediately.