Spicy chilli and butternut squash risotto
A lovely comfort food and a different way to serve a butternut squash that’s normally blitzed in a soup or roasted.
- 852ml/1½ pts stock made with Vecon
- 1 finely chopped red onion
- 2 finely chopped cloves of garlic
- 1 deseeded and finely sliced red chilli
- 255g/9oz of Arborio or risotto rice
- 140g/5oz chopped butternut squash
- 28g/1oz chopped cashew nuts
Bring the stock to the boil in a saucepan. Meanwhile, spray a large non-stick frying pan or saucepan with Fry Light. Add red onion, garlic and 1 chilli, and cook gently for 2-3 minutes, stirring occasionally.
Increase the heat under the frying pan to medium and add rice to the pan, along with the butternut squash. Stir in a ladleful of the hot stock.
Wait until the stock has been absorbed, then continue to add a ladle full of boiling stock at a time, as soon as each addition of liquid has been absorbed. Stir constantly to prevent it from sticking.
Add the stock in this way until the squash and rice are creamy and al dente (tender, but retaining a bite). Season, stir in some parsley, sprinkle over the cashew nuts and serve.
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