When it comes to winter dinners, nothing beats a warm, creamy bowl of risotto. And with a large serving of veg, this recipe gives a healthy boost to classic comfort food.
- 25g of butter
- 1 tbsp of olive oil
- 1 onion, chopped
- 3 tsp Very Lazy Chopped Smoked Garlic
- ½ a medium sized butternut squash or small pumpkin, peeled, deseeded and cut into 1cm cubes (about 375g)
- 1 litre of hot vegetable or chicken stock
- 325g of risotto rice
- 150ml of dry white wine
- 2 x 100g rounds of goats’ cheese
- 125g of baby leaf spinach
- Salt and freshly ground black pepper
- In a large saucepan, melt the butter with the oil, then stir in the onion and garlic and cook for two to three minutes, until the onion has softened.
- Stir in the butternut squash and cook for a further three to four minutes, until starting to brown. Add four tablespoons of the stock, cover the pan and sweat the vegetables for five minutes.
- Add the rice and cook for two minutes, then pour in the wine and cook for two to three minutes until absorbed. Add the stock 125ml at a time, stirring constantly, until most of the liquid has been absorbed.
- Roughly chop one of the rounds of cheese and slice the other into four rounds. Stir in the chopped cheese and season well. If more liquid is required stir in hot water. When the butternut squash and rice grains are tender the risotto is ready.
- Remove from the heat and stir in the spinach. Cover and allow it to wilt before serving.
Recipe courtesy of VeryLazy.com