Baked Butternut Squash Risotto
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...
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 bensfarmshop.co.uk.
Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Wooden spoon
- Ladle
- Baking sheet
- Baking dish
- Oven
- Stove
- Grater
- Measuring spoon
- Measuring cup
- Kitchen scale
- Mixing bowl
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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