Serves 1 - Simply double/triple/quadruple to make more!
The discovery that I could make risotto without stirring it was literally a game changer for me. I hope it will be for you too (if you didn’t already know). Having a Stash of white wine ice cubes in the freezer means you don’t even need to crack open a bottle of wine either unless you want to!
INGREDIENTS:
Small Frozen Cube of Butter (Approx 15g)
65g Frozen Sliced Onion
1 tsp Frozen Chopped Garlic
65g Arborio Rice
2-3 Cubes Frozen White Wine (Approx 30ml)
150ml Chicken or Vegetable Stock made with 1/2 Stock Cube or 1/2 tsp Stock Paste
80g Frozen Butternut Squash Cubes
Maple Syrup/Honey
Chilli Flakes
5g Grated Frozen Parmesan + a Sprinkle Extra
A Sprinkle of Sage (optional)
Freshly Ground Salt & Black Pepper
METHOD:
1. Get all of your ingredients out ready to use and put the oven on to 200°C/fan 180°C/gas mark 6, and place a tray in the oven with a glug of olive oil (for your butternut squash).
2. Put the butter in a hot pan or casserole dish (it needs to have a lid, and be oven-safe - if you don't have an oven-safe dish that you can put on the hob, you can use a pan on the hob, then transfer to an oven safe dish).
3. Melt the butter then add the onions. Use a fairly high heat to evaporate off the excess moisture, and keep stirring as they'll cook quite quickly.
4. Once softened add the garlic and keep stirring, cooking for a minute or so.
5. Add the rice, stir, then add the white wine and then the stock. Stir well. Set aside and get the hot tray out of the oven.
6. Carefully add your butternut squash to your hot baking tray, turning it in the oil with a fork so that all of the sides are coated. Drizzle with honey or maple syrup and scatter over the chilli flakes and salt and pepper. Turn again to coat all sides.
7. Return the tray to the oven along with your rice in your oven-proof dish for about 25-30 minutes. Keep any eye on your squash, turning about halfway through cooking, and stir your rice, adding more water/stock if necessary.
8. Once the rice is cooked, remove from the oven, stir through most of the parmesan and allow to rest for 2 minutes with the lid on. If desired, stir in a little sprinkle of sliced sage.
9. Then dish up and sprinkle the rest of the parmesan on top, along with some freshly ground black pepper and salt to taste, and top with your roasted butternut squash. Enjoy!
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