Soft, fluffy and full of flavour, this meal is a great dish with butternut. An interesting variation on the great classic dish, it’s very popular and easy to make, it just requires close attention to make sure it doesn’t burn or doesn’t absorb enough of the liquids.
To serve 4
600g Butternut Squash (or use Pumpkin), peeled and cut into bite sized pieces
4tbsp Olive Oil
1tsp Clear Honey
25g Fresh Basil
25g Fresh Oregano
1tbsp Margarine
2 Onions, finely chopped
450g Risotto Rice
175ml Dry White Wine
1.2litres of Vegetable Stock
Salt and Pepper
1.      Heat the oven to 200C, and place the Squash into a roasting tin. Mix One Tablespoon of Oil with the honey and cover the Squash with the mixture. Roast for thirty to thirty five minutes, until tender.
2.      Mix two tablespoons of Oil with the Basil and Oregano, and process until finely chopped and well blended, and set aside.
3.      Heat the Margarine and Oil in a large, heavy bottomed saucepan over a medium heat. Add the onions, and fry until soft and golden. Add the rice and cook for two minutes, coating thoroughly in the Oil mixture.
4.      Pour the wine in and bring to the boil. Lower the heat slightly and cook until the wine is nearly absorbed. Add the stock slowly, cooking for around twenty minutes over a medium to low heat.
5.      Slowly stir in the Herb and Oil mixture as well as the Squash, making sure it’s thoroughly mixed in. Cook for five more minutes, until the rice is creamy but retaining some crunch to it still.
Season with Salt and Pepper, garnished with Salt and Pepper.
Photo courtesy of: thebittenword.com