Roast garlic & butternut squash risotto - Good Food Middle East

Name: Roast garlic & butternut squash risotto - Good Food Middle East
Ingredients: 1½ tbsp olive oil; 225g butternut squash, peeled, deseeded and cut into 2cm cubes (about ½ medium squash); 1 tsp ground cumin; 1 tsp ground coriander; ½ tsp cayenne pepper; 2 garlic cloves, unpeeled; 2 large rosemary sprigs; 2 tbsp butter; 1 large onion, finely chopped; 220g arborio rice; 1 litre hot vegetable stock; 180ml white wine; 90g finely grated parmesan or vegetarian alternative; 50g toasted pine nuts; balsamic vinegar, for drizzling (optional); green salad and garlic bread, to serve (optional)

www.bbcgoodfoodme.com

Roasting butternut squash with garlic, rosemary and warming spices adds such depth to this hearty risotto. Perfect dinner party food, with salad on the side

View full recipe on www.bbcgoodfoodme.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bbcgoodfoodme.com.

Share this recipe:

Ingredients

1½ tbsp olive oil
225g butternut squash, peeled, deseeded and cut into 2cm cubes (about ½ medium squash)
1 tsp ground cumin
1 tsp ground coriander
½ tsp cayenne pepper
2 garlic cloves, unpeeled
2 large rosemary sprigs
2 tbsp butter
1 large onion, finely chopped
220g arborio rice
1 litre hot vegetable stock
180ml white wine
90g finely grated parmesan or vegetarian alternative
50g toasted pine nuts
balsamic vinegar, for drizzling (optional)
green salad and garlic bread, to serve (optional)