Butternut squash risotto

I made a totally amazing Butternut Squash Risotto tonight, comforting whilst and the same time tasty really fresh and yummy:


Butternut Squash Risotto

Serves 4

2 tablespoons olive oil
2 large shallots
3 garlic cloves
Half a butternut squash
4 stalks rosemary (should be about 2 tablespoons when chopped)
Zest 1 lemon
Knob butter
3 large handfuls risotto rice
1 teaspoon freshly ground black pepper
2 teaspoons salt
Approx 1 litre hot chicken stock (fresh if poss.)
1 glass white wine

1. Heat the oil and cook the garl and onions until translucent
2. Add chopped rosemary, lemon zest and black pepper
3. Add chopped butternut squash and continue cooking for about 5 minutes
4. Add butter
5. Add rice and stir until rice well coated
6. Add wine and salt. When absorbed, add stock a ladle at a time, stirring well all the while
7. This dish take about 15-20 minutes to cook in total. You want your rice with a bit of bite yet creamy at the same time.

I served mine with bread and a green salad with the following dressing:

2 teaspoons sugar
Juice 1 lemon
2 tablespoons olive oil
1 tablespoon chopped parsley
1 garlic clove
Pinch salt


Yum yum yum!