Butternut Squash over Risotto

Butternut Squash over Risotto
Serves 4
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Prep Time
7 min
Cook Time
50 min
Prep Time
7 min
Cook Time
50 min
  1. 4 Tablespoons olive oil, divided
1 large butternut squash, peeled, deseeded and cubed into 1 inch pieces
  2. 4 cloves garlic, minced
2 leeks (white and pale green parts only), cut into ½ inch pieces
1 Tablespoon chopped fresh thyme
400g arborio rice
2 litres (or more) vegetable broth
1 large handful chopped fresh basil
150g freshly grated Parmesan cheese plus additional for serving
  1. Preheat oven to 200°C
  2. Toss squash with half off the olive oil, roast butternut squash on a rimmed baking sheet for 25 minutes until it becomes tender.
  3. In a saucepan bring chicken stock to a medium heat.
  4. In a another large saucepan, heat remaining oil over a medium heat, sauté garlic and leeks until tender but not browned. Set aside.
  5. Add thyme and stir for 1 minute. Add rice and stir for a further minute
  6. Add ladle of stock and simmer until absorbed, stirring consistently for about 3 minutes per ladle. Add remaining stock one ladle at a time until all absorbed. This will take 20 minutes continuously.
  7. Remove from heat, stir in garlic, leeks and basil and parmesan cheese. Top with butternut squash.
  8. Transfer to a large bowl so guests can help them selves, top with more parmesan cheese.
Chef Stuart O'Keeffe http://chefstuart.com/

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