Many aspiring chefs shy away from risotto due to its tricky reputation, but with our step-by-step method, you can enjoy a creamy, veggie-friendly risotto without any hassle at all. Stir in butternut squash, basil and leek for a dish that smells almost as good as it tastes.
1 - For the risotto: Heat the olive oil with the butter in a large saucepan set over a medium heat.
2 - Add the leek, butternut squash, and a pinch of salt, sweating until softened, about 7-8 minutes.
3 - Add the rice and cook for 2-3 minutes, stirring frequently, until translucent in appearance. Add the wine, bring to the boil, and then r educe to a simmer for a further 2 minutes.
4 - Incorporate the stock by the ladleful, stirring and simmering until the rice has absorbed all the stock before adding the next ladle.
5 - Continue in this fashion until the rice has absorbed all the stock and is tender to the bite and creamy; about 30 minutes. Stir the courgette into the rice about 6-7 minutes before the rice is ready.
6 - When the rice is ready, season to taste with salt and pepper. Divide between warm bowls and top with the herbs and Parmesan before serving.
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- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 large leek, sliced, washed, and drained
- 1 butternut squash, peeled, seeded, and diced
- 250 g | 1 1/2 cups arborio rice
- 150 ml dry white wine
- 1 1/2 l vegetable stock, hot
- 1 large courgette, diced
- 1 handful basil leaves, finely sliced
- 1 small handful mint leaves
- grated Parmesan
- Freshly ground black pepper
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