Butternut Risotto

By debrcovey

Ingredients

• 1 small onion, chopped
• olive oil
• 2 sprigs thyme, chopped
• 250 g butternut squash or pumpkin, peeled and diced
• 200 g carnaroli (risotto) rice
• 600 ml vegetable or chicken stock fresh, cube or concentrate, hot
• 2 tbsp. parmesan or Grana Padano, grated

Details

Servings 4

Preparation

Step 1

Fry the onion gently in 1 tbsp. oil until soft but not browned. Add the thyme, squash and rice and stir for a few seconds to coat the grains with oil. Add a couple of ladles of stock and bring to a simmer. Cook, stirring until almost all the stock is absorbed. Add the rest of the stock a little at a time, cooking until each addition is absorbed, until the squash is soft and the rice al dente and creamy. Season well. Divide between 4 bowls and scatter with cheese.