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Butternut squash risotto

By November 08, 2018 , ,

This risotto has comfort food written all over it, great for these autumn months when the weather is turning and we need a tasty and colourful pick me up. Naturally squash is at it's best this time of year, I like to use butternut squash as it has a lovely sweetness to it.

250g risotto rice (my preference is arborio)
70g parmesan grated
130g pre roasted butternet squash (150c fan oven, 160c, normal oven for one hour), skin removed and finely chopped
20g unsalted butter
2 shallots finely chopped
2 cloves garlic finely chopped
750ml chicken or veg stock
Salt and pepper to season
10ml oil for frying
100ml vermouth

In one pan keep the stock on a low heat as you will need it warm when you add it to the risotto
In another medium sized pan on a low heat fry off the shallots and garlic until soft
Add the squash to the pan and turn up the heat to medium and cook for a further 5 mins
Turn the heat up high and add the vermouth, after 1 minute turn the heat down to a medium heat
Add the rice to the pan and stir to coat in the residual liquid
Start to add the stock a ladleful at a time and keep stirring until the rice has absorbed each ladle before adding another
After 15 mins, take some of the rice and test for doneness, it should be soft with a little bite but not too much and not leave a chalky sensation in your mouth
If it is still a little chalky or too al dente, then continue to cook until you get the right texture
You may not need to use all the stock
Turn the heat down and add the parmesan and butter, stirring through for another couple of minutes
Season and serve

For those making this with the Magimix CookExpert 
Add the garlic, oil and shallots and run the Expert programme speed 12 for 20 seconds
If needed scrape the mixture and ensure it is in the centre of the bowl
Add the squash and switch to speed 2A at 100c for 10 minutes
Next add the rice and switch the speed to 4 for 2 minutes at 100c
Add the vermouth and continue cooking for a further minute
Then add 650ml of the stock and continue to cook at speed 2A, 100c for a further 15 minutes
After the 15 minutes has elapsed check the thickness of the risotto and if it is too thick add about 70ml more stock via the small lid
Next add the butter, parmesan and thyme via the small lid and continue cooking for a further 5 minutes
Stop the programme and season with salt and pepper, restart for 30 seconds to mix and then serve

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