Butternut squash risotto -Myskikurpitsa risotto

ImageI got inspired to cook some risotto when watching ”Jamie does Venice”. I thought I should make some lovely risotto too. I love risottos but good ones are not easy to make. My other source of inspiration for this dish is an American TV chef Rachel Ray who in one of her episodes did butternut squash risotto as a side dish for apricot chicken.  (You get an idea how many cooking shows I watch…so many!!!!! I am constantly looking for new inspirations!)

I wanted to combine these two inspirations I got and I created my own butternut squash risotto which was so tasty.  I didn’t use any meat although one chicken stock in this dish makes it non-vegetarian. If you want to make a vegetarian version do it with a vegetable stock. Otherwise this risotto is vegan as there is no dairy or eggs involved. My dear Aussie husband loved it and I have to say I was proud of my creation. This time it was me hunting the third plate 🙂

Serving for four people:

1 butternut squash

1 onion

2 garlic cloves

2dl (1 cup) risotto rice (Abrorio)

125ml dry white wine

500ml chicken (or vegetable)  stock (Knorr jelly ones are good!)

1 small zucchini

1/2 tsp mixed pepper spice (red, green, black in same)

hint of black pepper

hint of white pepper

handful of fresh sage

hint of salt

300ml water

1. Cut the butternut squash into small cubes, roll them in olive oil and cook them in the oven in 200 celsius degrees until soft and brown. After taking them away from the oven mash them in a bowl, it does not have to be fine mash but mash the cubes away.

2. Chop the onion and garlic and cook in olive oil in a frying pan until golden brown.

3. Add risotto rice and cook for a while.

4. Add the white wine and cook until the wine has absorbed into the rice.

5. Add zucchini cubes.

6. Add the chicken stock gradually into the risotto.

7. Add the spices except the sage.

8. Add the mashed butternut squash after the risotto has absorbed all the chicken stock.

9. Add the handful of sage.

10. Let the risotto simmer in a low heat and add 300 ml of water gradually.

11. Check the taste. Serve with white wine! Yum!

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