Baked Butternut Squash Risotto - Ben's Farm Shop
Squash risotto is real comfort food, can be cooked in advance and is amazingly easy. Finishing in the oven might seem strange and it almost changes the dish from risotto to gratin but bubbling butter...
Ingredients
- 400g peeled & diced squash flesh
- 3 cloves garlic, crushed & finely chopped
- olive oil
- 1 tsp chopped rosemary leaves
- 25 gms butter
- 1 large onion
- 200 mls white wine or vermouth
- 1 litre vegetable stock
- salt & pepper
- 40 gms each chilled diced butter and grated Parmesan
- Balsamic vinegar - to taste
- 200g risotto rice
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