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)
- 40g butter
- 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. Serve sprinkled with the remaining cheese and scattered parsley leaves.