Butternut Squash Risotto

Serves 2

1 red onion
clove of garlic
1/2 butternut squash
150g Arborio rice
4 sprigs of thyme
chili flakes
salt and pepper
1L vegetable stock
25g hard goats cheese/ parmesan

Warming, full of punchy flavor and oh so satisfying. The perfect meal on a cold evening without leaving you with a feeling of total and complete sluggishness as is often the case following a good comfort food feast. With garlic and red onion to add depth, chili and thyme to contribute heat and herbaceousness, goats cheese to complete the flavor profile with a creamy earthy element. This dish is an all round pleaser.

Gently fry the onion and garlic in little olive oil to soften. Add the rice to the pan and cook dry for a few minutes to activate the starch in the rice. Meanwhile partly cook the squash by boiling in water until just tender. Now begin to slowly add the stock bot by bit allowing the rice to absorb as you go the liquid. Patience comes into play big time here. Toss in the thyme and cook until the rice is nearly softened and the mixture is loose and velvety. At this point add in the squash to finish its cooking and allow to warm as the rice becomes tender. Finish by stirring in the cheese to melt through and serve immediately.


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