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Butter Nut Squash and Red Pepper Risotto Recipe

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This recipe for Butter Nut Squash and Red Pepper Risotto, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Sally Shead

Category:
Category:

Ingredients:  
Ingredients:  
1 small onion
small butternut squash diced (or frozen diced squash)
1 small red pepper, diced
250g risotto rice
200g dry white wine
450g stock
80g finely grated parmesan
30g single cream or butter to finish (optional)

Directions:
Directions:
Roast the butternut squash and pepper, drizzled with olive oil, in the oven 180C for 45 minutes until soft and then crush with a fork and set aside.

Chop the onion and fry gently in olive oil until soft.

Add the rice, stir, then add the wine. Bubble for 2 minutes on the hub, then add the stock. Continue stirring whilst cooking gently for about 10 minutes, until water is absorbed. Rice should be slightly al dente and consistency of the risotto ‘soupy’.

Add the parmesan cheese, roasted butternut squash and pepper, butter or cream, seasoning to taste (nice lot of black pepper) and stir until well combined.

Serve immediately.


Number Of Servings:
Number Of Servings:
2 large
Preparation Time:
Preparation Time:
Prep 15 mins, Cook 60 minutes
Personal Notes:
Personal Notes:
Adding a sprinkling of chopped chorizo or just some smoked paprika makes a nice variation

 

 

 

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