Butternut Squash and Pea Risotto is a modern British recipe for a classic vegetarian risotto of rice coked in a wine and vegetable stock base with saffron, butternut squash and peas that's finished with Cheddar cheese. The full recipe is presented here and I hope you enjoy this classic British version of: Butternut Squash and Pea Risotto.
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Butternut Squash and Pea Risotto: A British recipe for a vegetarian risotto of rice coked in a wine and vegetable stock base with saffron, butternut squash and peas that's finished with Cheddar cheese.
Ingredients:
500g butternut squash (weight after peeling and de-seeding)
1.3l vegetable stock
1 medium onion, chopped
1 tbsp olive oil
25g butter
1 garlic clove, finely chopped
350g arborio or carnaroli risotto rice
125ml white wine
pinch of saffron
150g frozen peas
2 tbsp flat-leaf parsley, chopped
75g extra-mature Cheddar cheese, grated
Method:
Cut the squash into 1.5cm cubes. Heat 250ml of the stock in a pan, add the squash pieces, bring to a simmer, cover and cook for about 12 minutes, or until tender.
Remove 2/3 of the squash pieces and set aside. Turn the remainder into a food processor and purée with the cooking liquid.
Fry the onion in the oil and half the butter for about 4 minutes, or until soft. Add the garlic and cook for 1 minute then add the rice and stir over low heat to coat each grain in the oil. Add the wine, bring to a simmer and cook until almost all the liquid has evaporated away.
Pour the remaining stock into a large pan and heat to just below boiling then keep at this temperature.
Add the saffron to the rice then add the stock, a ladleful at a time, cooking until it's all been absorbed before adding the next ladleful. Cook in this way until the rice is tender (about 20 minutes).
Gently stir in the peas, the squash purée and the reserved squash pieces. Bring the mixture to a simmer and cook for 5 minutes, or until heated through.
Stir in the remaining butter and the chopped parsley along with half the cheese. Turn into a serving dish, sprinkle over the remaining cheese and serve immediately.
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