Butternut Squash Rice Risotto

Butternut Squash Rice Risotto

A satisfying veggie dish that put a nutritious spin on a classic dish.

Ingredients
  • 1 butternut squash
  • 20ml vegetable oil
  • 1 banana shallot, finely diced
  • 2 garlic cloves, finely chopped
  • 20ml white wine
  • 75ml vegetable stock
  • 75g butter
  • 100g parmesan, finely grated
  • 100g crème fraiche
  • ½ bunch fresh flat leaf parsley, chopped
  • Salt and pepper to taste

Method (Serves 4)

  1. Spiralize the butternut squash with the thin noodle blade. Cut the strands into approximately 1cm pieces.
  2. Heat the oil until hot and lightly fry the shallots and garlic for 2-3 minutes without browning them.
  3. Add the wine and carry on cooking the wine in the pan until it has almost disappeared.
  4. Add the butternut squash and stock and cook for 1-2 minutes. Stir in the butter and cook for 1-2 minutes until the butternut squash starts to soften. Be careful not to overcook the butternut squash.
  5. Add the parmesan, crème fraiche and parsley, check the seasoning and serve.