Roasted Butternut Squash Risotto

Name: Roasted Butternut Squash Risotto
Total time: 60 min
Ingredients: 1 Butternut squash (Chose a big squash, then peel and cube into approx 2 cm cubes); 400 g Risotto rice (100g - per person); 2 tsp Thyme (Dry); 2 tsp Smoked paprika; 60 g Grated parmesan; 20 g Butter; 1350 ml Vegetable stock (We use 1.5 cubes of Kellog Organic Vegetable Stock from which reserve 150 ml for additional adjustments); 150 ml White wine; 1 Onion (finely chopped); Olive oil (For roasting and frying); Salt

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Perfect simple seasonal risotto. We prefer it thick and creamy with caramelised roasted butternut squash, seasoned with smoked paprika and a splash of white wine to add some acidity.

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Ingredients

1 Butternut squash (Chose a big squash, then peel and cube into approx 2 cm cubes)
400 g Risotto rice (100g - per person)
2 tsp Thyme (Dry)
2 tsp Smoked paprika
60 g Grated parmesan
20 g Butter
1350 ml Vegetable stock (We use 1.5 cubes of Kellog Organic Vegetable Stock from which reserve 150 ml for additional adjustments)
150 ml White wine
1 Onion (finely chopped)
Olive oil (For roasting and frying)
Salt