Creamy Butternut Squash and Mascarpone Risotto
A creamy, Autumn risotto with squash and herbs
Ingredients
- 150 g arborio risotto rice
- 1 glass white wine or 200ml
- 600 ml vegetable stock
- 3 cloves garlic minced
- 1 whole white onion diced
- 1 whole butternut squash peeled and diced
- 2 tbsp mascarpone cheese
- 2 tbsp olive oil
- fresh thyme
- parmesan to serve
- salt & pepper to season
Instructions
- Start by peeling and dicing your butternut squash into bite size pieces, whilst pre-heating the oven to 180C. Lay the prepared butternut out on a roasting tray, drizzle with 1 tbsp olive oil, salt and pepper
- Roast the prepared butternut squash for 20-25 minutes
- Whilst the squash is cooking, start preparing the risotto. Add olive oil to a frying pan on medium heat, followed by the onion and garlic
- Once the onion is translucent and the onion/garlic mixture is fragrant, add the risotto rice. Cook for 2 minutes, don't let it stick to the pan
- Add your white wine to the pan, allow it to cook and evaporate over a few minutes
- One ladle-full at a time, add the vegetable stock to the risotto, stirring frequently to encourage a creamy texture
- When the squash is finished roasting, remove from the oven
- Use the back of a fork to mash half of the squash into a paste - stir this paste through the risotto. Set the remainder of the cooked squash aside for serving
- You should have about 5 minutes of cooking time left when adding the squash to the risotto
- Add the sprigs of thyme to the risotto, continue stirring/cooking
- Once all the stock is cooked into the risotto and it's 'al-dente', stir through the mascarpone and allow to warm for a moment
- Season to taste with salt and pepper
- Serve with parmesan and the remaining butternut squash
Notes
Calorie information provided is an estimate