It's time for a food blog and a recipe. Last weekend Mr Him perfected this risotto recipe which is now in the freezer for us to enjoy through the Spring. It's the end of the squash season in the UK so a last chance for
us him to make this risotto for a while. Those of you in the southern hemisphere are no doubt looking forward to the harvest and autumn cook ups.
Oven baked butternut squash risotto – bulk cooking or 6 portions approximately
1 large butternut squash
1 medium onion
1 medium bell pepper/capsicum
500 ml of stock (vegetable or chicken, which is my preference)
400 ml of white wine
and more to drink so use a good wine
Salt and pepper to taste
50g of butter
150g of grated cheese
400 g of risotto rice
Pre-heat the oven to 200C.
Oven cook the squash for 20 mins.
Meanwhile make up the stock.
Dice pepper and onions.
Melt the butter in the saucepan, and saute the onions and pepper for approximately 2 mins.
Leaving the oven on at 200C remove the partially cooked squash from the oven, cut the skin off of squash, dice it into small cubes, and put in a large saucepan with the onion, pepper, half of the stock, half of the wine and half of the rice.
Simmer on a medium heat, stirring frequently, until the liquid has been absorbed. Once this has happened, add the remainder of the stock, wine and risotto rice, and continue to stir frequently.
After most of the liquid has been absorbed by the rice, put the mix in a large ovenproof dish and pop it back in the oven.
Oven cook for 15 mins.
Remove from the oven, add half the grated cheese and stir into the mix thoroughly. If the mix appears quite dry at this point, you may wish to add a little more water (or wine). Stir thoroughly.
Put the mix back into the oven for a further 15 mins, remove the mix and add the rest of the cheese.
You may wish to season further with salt, pepper (or whatever -
i prefer wine) at this
point. Replace in the oven and cook for a further 5 mins.