I love a risotto, but I'm not such a big fan of mushrooms, and loads of the recipes contain mushrooms. This butternut risotto recipe contains just 8 ingredients, and is so homely, filling, and full of flavour! It's also really easy to make, I was so surprised at how good it tasted after the little effort it took.
If you make it please leave a comment to let me know what you think.
250g diced butternut squash
320g risotto rice
1 small onion, finely chopped
80g cheddar cheese, grated
1 litre gluten free vegetable stock (I use knorr stock pots)
A few saffron threads, crumbled
A few flat parsley leaves (optional)
Melt half of the butter together with 1tbsp oil in a large pan. Once melted, add the onion and butternut and cook over a medium heat until the onion starts to soften (around 5 minutes).
Turn down to a low heat, mix in the rice and cook for 2 minutes whilst stirring continuously.
Add the stock a little at a time, stirring constantly. Add in the crumbled saffron.
Turn back to a medium heat and cook for around 20 minutes until the liquid has all been absorbed. Add more liquid if needed.
Take off the heat and stir in the other half of the butter and most of the cheese. Season to taste with salt and pepper.
Serve sprinkled with the remaining cheese and scattered parsley leaves.