Recipe: Butternut Squash Risotto - The Jewish Chronicle
Makes 4 to 6 portions
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.thejc.com.
Ingredients
- ½ medium butternut squash or wedge of pumpkin (250 g peeled weight )
- 30g (1oz) butter
- 1 small onion, finely chopped
- 1 clove garlic, crushed
- 225g (8oz) risotto rice (such as Arborio)
- 800 850ml hot vegetable stock
- 2 tbsp mascarpone
- 30g grated Parmesan, plus extra to serve
- 1 tsp lemon juice
- 1 tbsp chopped parsley, optional, to serve
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