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18 December 2012,21:22 by
Ponmathi Srilekha.S

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BUTTERNUT SQUASH RISOTTO

Serves :
8

Preparation Time :
10 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Top and tail the squash, cut in half around the middle, then pare away the skin from the larger half. Cut in half lengthwise, seed and cut into 2 inch dice.
  • Repeat with the other half. Place on a large baking sheet. Drizzle with tablespoons of the olive oil and season with salt and pepper.
  • Mix well and cook in the top of a preheated oven, 425ºF for 15minutes.
  • Melt half of the butter with the remaining olive oil in a heavy-based saucepan. Add the garlic and onion and sauté gently for 5 minutes.
  • Add the rice and stir well to coat each grain with the butter and oil. Add enough of the hot stock to just cover the rice and stir well.
  • Simmer gently, stirring frequently. When most of the liquid is absorbed, add more hot stock. Continue adding the stock in stages and stirring until it is absorbed.
  • Add the squash with the Parmesan, remaining butter, and salt and pepper. Stir gently.
  • Serve drizzled with pumpkin seed oil.

INGREDIENTS

  • 2 butternut squash
  • 5 tablespoons Cooking oil
  • 2 quart hot vegetable stock
  • 200 grams butter
  • 2 garlic clove, crushed
  • 2 onion, finely diced
  • 500 grams Arborio or carnaroli rice
  • 500 grams freshly grated Parmesan cheese
  • Salt and pepper
  • Pumpkin seed oil, to serve

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