When I have the time to cook a risotto, this is my go-to recipe as it always manages to hit the spot and tastes delicious. The autumnal warmth from the squash, mixed with the acidic hit from the blue cheese works so well in this winter warmer.
Ingredients:
1 large butternut squash
1 pack Saint Agur
1 packet baby spinach
1 packet of Arborio Risotto rice
3 cloves of garlic
1 diced onion
3 tbsp vegetable Bouillon powder
1 tbsp chilli flakes
Method:
1) Pre-heat oven to around 180-200 and place cubed butternut squash onto a baking tray. Add to the oven and roast until the edges start to brown and become caramelised
2) Put garlic, chilli flakes and onion into a pan with olive oil and fry for about 2 minutes
3) Add the rice to the pan and coat in the garlicky oil
4) Add your first ladle of hot stock and turn down the heat to a simmer. Keep adding ladlefuls of stock, stirring the starch out of the rice, allowing each ladleful to be absorbed before adding the next
5) Once the rice is al dente, add the butternut squash and Saint Agur cheese and stir so it is evenly distributed
6) Add the spinach right at the end, and when it begans to wilt, serve with a sprinkling of parmesan cheese
Bon appetit!
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