Butternut Squash Risotto

A simple recipe that works every time. Using the microwave makes this an ideal meal when in a rush.

Prep Time 5

Cook Time 20

Total Time 25

Servings people

Preheat your oven to 200°C (180°C fan/gas mark 6).
Toss the diced butternut squash in olive oil, season with salt and pepper, and spread evenly on a baking tray. Roast for 25-30 minutes until tender and slightly caramelised.
1 medium butternut squash, 1 tbsp olive oil, salt, pepper
In a large pan, heat a tablespoon of olive oil over medium heat. Add the chopped onion and cook until soft and translucent. Add the minced garlic and cook for an additional minute.
1 medium onion, 2 cloves garlic
Stir in the Arborio rice, ensuring each grain is coated in the oil and onion mixture. Cook for 2-3 minutes, allowing the rice to toast slightly.
300 g Arborio rice
If using, pour in the white wine and let it simmer until absorbed. Begin adding the vegetable stock, one ladleful at a time, stirring continuously. Allow each addition of stock to be absorbed before adding the next. This process should take about 20 minutes.
100 ml dry white wine, 1 litre vegetable stock
Once the rice is creamy and al dente, gently fold in the roasted butternut squash.
Add the grated Parmesan and crumbled goat's cheese, stirring until melted and well combined. Season with salt and pepper to taste.
50 g Parmesan cheese, 50 g goat's cheese, 1/4 bunch parsley