Posted by: weezl74 | April 7, 2010

butternut squash risotto



160g butternut squash
500g rice
80 ml oil
80g mature cheddar
50g dried peas, soaked and cooked as per packet instructions (100g if using tins to save time)
3/4 litre stock
the usual spices Make up the risotto on the stove and roast the squash in the oven with the skin on, sliced as thinly as you can manage at about 200C with a tsp oil and salt on. put on top of the risotto when cooked. and a little caramelised. Non stick teflon baking liners are great for things like this so you need less oil

stir it in at the last minute.Use half the oil to start the risotto off (add peas, add rice, add

3/4 litre stock), and the rest to drizzle over the finished product. Cheese- stir half in with the squash, sprinkle the rest over the top. Add salt to taste, and plenty of freshly ground black pepper.

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