Butternut Squash Risotto from The Gate Easy Vegetarian Cookbook by Michael Daniel

Name: Butternut Squash Risotto from The Gate Easy Vegetarian Cookbook by Michael Daniel
Ingredients: thyme leaves 1 tsp chopped; olive oil 1 tbsp; butternut squash 500 g (1 lb 2 oz), peeled and seeded, the flesh cut into 1cm (½in) cubes; arborio rice 400 g (14 oz); garlic clove 1, crushed; banana shallots 2, finely chopped; dolcelatte cheese 55 g (2 oz); vegetable stock 1.2 litres (2 pints), boiling; butter 55 g (2 oz)

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In truth, it took us a while to appreciate risotto, having come from such a strong tradition of rice cooking where the emphasis is always on individual fluffy grains. However, risotto has a culture...

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Ingredients

thyme leaves 1 tsp chopped
olive oil 1 tbsp
butternut squash 500 g (1 lb 2 oz), peeled and seeded, the flesh cut into 1cm (½in) cubes
arborio rice 400 g (14 oz)
garlic clove 1, crushed
banana shallots 2, finely chopped
dolcelatte cheese 55 g (2 oz)
vegetable stock 1.2 litres (2 pints), boiling
butter 55 g (2 oz)