Hello! For the past few months Lil Red has spent a majority of her time indoors due to the coronavirus. When you have no access to the outside world, it is way harder than you can imagine to create daily content! Ever since lifewithlilred began over five years ago, I have always encouraged guest bloggers on my page – especially now!
This is why I am so grateful to my sweet friend, Alice, from Alice Rambles for reaching out to me with a tasty recipe for butternut squash risotto. This recipe combines a bunch of my favorite things and I am looking forward to trying it myself. After checking this post out, do be sure to give Alice’s page some love and if you are interested in guest posting on lifewithlilred, please email me at: firstname.lastname@example.org .
Now, let’s get to it:
Butternut Squash Risotto
Hi everyone, my name is Alice (from Alice Rambles). Sarah has very kindly offered to let me write a guest post for her blog, and I thought today I’d share one of my favourite easy recipes – butternut squash risotto!
In the UK, butternut squash are harvested throughout summer and autumn, so this dish not only uses fresh, seasonal vegetables, but it also reduces our food air miles which is always a great thing to consider. This recipe is also easy to adapt for vegetarian and vegan diets and serves four people.
- 1kg butternut squash, peeled and cut into cubes
- 50g butter (or vegan alternative)
- 1 brown onion, diced
- 300g arborio risotto rice
- 150ml white wine
- 1.5 litres vegetable stock
- 50g Parmesan cheese (or vegetarian/vegan alternative), finely grated
- Olive oil
- Salt and pepper
- Handful of sage (fresh or dried)
- Large baking tray
- Medium saucepan
- Large wide saucepan or deep frying pan
- Wooden spoon
Heat your oven to 200°C/gas mark 7. Mix your chopped squash with some olive oil, salt, pepper, and sage. Spread it over the baking tray and roast it for 30 mins, until it’s soft on the inside but slightly coloured on the outside. Mash half of the squash into a rough puree, and leave the other half whole.
Next, heat up your stock in the medium saucepan – bring it to the boil first, and then lower to a simmer. In the wide saucepan, melt the butter on a medium heat, then add the onion and cook it slowly until it is soft, but not coloured.
Stir the rice into the buttery onions, and keep stirring until the rice is shiny and the grains are starting to become transparent.
Pour in the wine, stir it through and simmer until it has all evaporated. Turn the heat down to low, then start adding the stock (one ladle at a time) and stir continuously.
Keep going until you’ve used up all of the stock – at this point the risotto should be thick and creamy, with the rice still retaining a bit of bite to it.
Stir the squash puree through the risotto, then add the grated Parmesan.
Serve, and garnish with the remaining chunks of roasted squash.
And there you have it, so simple! This recipe is great for when you fancy a nice warming meal and, of course, you can mix it up by adding your own herbs, spices, and flavours if you wish. If you’d like to see more of my posts then do check out my blog (Alice Rambles), and let me know if you give this recipe a try!
Thank you so much again to Alice for sharing her delicious recipe with all of us! What is your favorite kind of risotto? What is one of your favorite seasonal dishes? I want to hear from all of you, so leave me a comment and let’s chat! Much love. -Sarah