Roasted Butternut Squash and Garlic Risotto

Risotto is my go to meal. If I ever forget to take some meat out of the freezer that I need for a meal this is my emergency dish. Risotto's are so versatile, any flavour combination that you like can work with rice. The only down side with a risotto is the attention that it requires. With a traditional risotto you need to add the stock, a little at a time and needs constant attention. However this risotto is not cooked in the traditional way. This risotto is much easier and less time consuming but equally full of flavour.

This is what I did...

Roasted Butternut Squash and Garlic Risotto

Ingredients

1 butternut squash, quartered

250g mushrooms, chopped

1 onion, chopped

4 garlic cloves

2 vegetable stock cubes

300g rice

Olive oil

Salt and pepper

Method

Pre heat the oven to 200C

1 - Place the butternut squash on a baking tray and drizzle over some olive oil and season to taste

2 - Put the baking tray in the centre of the pre heated oven and roast for 20 minutes

3 - Coat the garlic cloves with some olive oil and add to the baking tray and return to the oven for a further 10 minutes

4 - Remove the butternut squash and garlic from the oven and allow to cool

5 - Heat 1 tbsp olive oil in a saute pan and cook the onions and mushrooms for 5 minutes 

6 - Add the rice and heat for 1 minutes before adding 600mls water

7 - Bring the water to the boil, add the vegetable stock and simmer for 20 minutes or until the rice is tender

8 - Peel the butternut squash flesh away from the skin and place in a large bowl with the garlic cloves

9 - Mash the butternut squash and garlic then add to the rice and season to taste

10 - Mix thoroughly and serve

If you are looking for a quicker, easier way to cook a vegetable risotto then this is one for you. It is so much easier than the traditional way of cooking a risotto making it a perfect mid week meal.

Serve it as it comes or add a little Parmesan to the top or serve with some garlic bread.

Enjoy x