I know I cannot get over how quickly October has blown by!It really makes me upset that I didn’t take the kids to more fall activities but I guess there is always next year. But, I am excited to share that fall recipes are officially arriving in my house and I can’t get enough. The cooler temps keeps me looking for easy soups, chilis and recipes involving my root veggies. The other day, I combined risotto and butternut squash and created the most delicious recipe to enjoy on a breezy fall afternoon. I hope you enjoy this one as much as I have. The kids love it too (minus the rosemary).
1 tablespoon Butter
1 small onion, finely chopped
1 garlic clove, finely chopped
1 red chilli, finely chopped
one large butternut squash, cubed
1 cup risotto rice
1/4 cup white wine
2 rosemary sprigs
2 cups vegetable stock, kept hot
grated Parmesan & extra for sprinkling
1. On a medium heat, melt half of the butter in a saucepan. Add the onion, garlic and chilli and sweat until softened.
2. Stir in the butternut squash and rice, making sure each grain is coated in the butter.
3. Pour in the wine and allow it to evaporate. Add the rosemary sprigs.
4. Add a ladle of stock, stirring all the time, until the liquid has been absorbed. Add another ladle of stock and repeat. Continue doing this for about 15 – 20 minutes until the rice is cooked “al dente.”
5. Remove from the heat and stir in the remaining butter and grated parmesan until nicely melted.
6. Divide between four plates and serve immediately with a little sprinkling of Parmesan if desired.