Saturday, 5 October 2013

Laura Cooks: October

Now that we're getting into autumn, I thought I'd make the most of the delicious squashes that are starting to fill the produce aisle by making a Butternut Squash Risotto. This is adapted from a Sainsbury's recipe I found online. It contained a few things I didn't like/have, so I've changed it slighty and it was delicious :)
Ingredients: 1 butternut squash (deseeded and cut into 1cm cubes), 1 onion (chopped), 1 garlic clove (crushed), 300g arborio risotto rice, 1L vegetable stock, a handful of sugar snap peas & dill
1. Heat a splash of olive oil in a large pan. Add the butternut squash and cook for approx. 5 minutes
on a medium heat.
2. Add the onion and garlic and cook for a further 5 minutes until the onion is translucent.
3. Add the rice and stir for 1 minute to heat, then add a ladle-full of stock and stir. 
4. Cook until the rice absorbs the stock before adding more, a ladle-full at a time. Continue cooking
for 10-15 minutes, stirring, until the rice is almost cooked and all of the stock has been absorbed.
5. Add the sugar snap peas...
... and the dill, and stir in. Cook for a further 4-5 minutes until tender.
6. Sprinkle some cheese on top, serve & enjoy :)

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