This is a great risotto, the roasted squash has browned slightly crispy edges which contrasts nicely with the frizzled onions and mushrooms.
1 full to the brim mug of risotto rice
3 mugfuls good chicken or vegetable stock
1 small white onion
1 small carrot
1 stick celery
1 small bunch parsley
1 clove garlic – finely chopped
1/2 lg butternut squash – peeled and cubed
2 red onions – thinly sliced
250g mushrooms – sliced
salt and pepper
- Heat the oven to 220C/425F/Gas7. Put the squash into a roasting tin, drizzle with olive oil, season with salt and pepper and give it a mix. Put into the hot oven for 30 – 40min until the corners of the squash are beginning to colour. Mix again after about 20 min.
- Make the risotto – finely chop the white onion, carrot and celery, fry gently in a pot with a little olive oil until softened, add the garlic and the rice and fry for a few minutes more.
- In a separate pot, bring the stock to the boil.
- Add 2/3 of the stock to the rice and vegetables, stir well, place a lid on the pot, turn down to a low heat and simmer gently for 15 – 20 min. The rice should have a slight bite to it when ready.
- While the rice is cooking, fry the red onions and mushrooms in a frying pan over a fairly high heat with some more oil, until the moisture that comes out of the mushrooms has evaporated. Set aside until the rice is ready.
- Once the rice is cooked, remove from the heat, add the chopped parsley, season with salt and pepper and if necessary add more hot stock to bring the rice to a porridgy consistency.
- Put a portion of rice on each plate, top with the mushrooms and squash. Garnish with a few rocket leaves and some parmesan cheese shavings if you like.