This year I grew butternut squash in my garden for the first time. Between the slugs, the lack of sunlight and the fact that we’re moving soon, they’ve remained small, but perfectly butternut shaped. I’m quite pleased, actually!
Butternut Squash is perfect for this time of year – it’s light but filling, and can used in a variety of dishes.
Since we’re moving in a week, we’re trying to use up a lot of store cupboard supplies, and one of those is Risotto, so today I made this roasted butternut squash risotto for our lunch. It’s slightly different from my usual, in that I didn’t have wine or home made stock, but I was very pleased with how it worked out!
Thermomix Roasted Butternut Squash Risotto Recipe
Recipe Type: Main
Author:
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- 50 g parmesan cheese cubed
- 1 medium onion, halved
- 1 tbs white wine vinegar
- 1 tbs dried sage
- 50 g olive oil
- 400 g arborio rice
- 1000g stock/water
- 10g butter
- 1 Butternut Squash, sliced
- salt & pepper to taste
- *handful of fresh sage, if you have.
Instructions
- Heat the oven to 190C.
- Layer sliced butternut squash on a tray, drizzle with oil and salt, and cook for 30 minutes.
- After 10 mins*, put the Parmesan into the thermomix bowl & pulverise for 10 seconds Speed 9 and set aside.
- Place the onion and oil in the bowl & chop for 5 sec on speed 4.
- Saute for 3 mins at 100C on reverse speed 1.
- Add rice and white wine vinegar and dried sage into bowl & saute for 2 mins at 100C on reverse speed spoon.
- Add stock and water and cook for 15 mins at 100C on reverse speed spoon.
- Add butter and cheese and stir. If you have two bowls, swap over, otherwise empty the bowl and put half of the butternut squash in the bowl. Put the MC in place and pulse on turbo four or five times till it’s pureed.
- Mix the squash into the risotto and season to taste.
- Sprinkle with fresh sage leaves, if you have.
- *Use those ten minutes to lightly fry sage leaves, if you have them. Set aside for topping.
