Snap, Sizzle & Cook

Sharing my love of food

Butternut Risotto

I don’t often make risotto, but when I do, I am reminded once again of how good it is. Risotto is such a versatile ingredient because anything can be added to make it a delicious meal. Of my favourites are mushroom risotto, roasted vegetable risotto, chicken risotto and now my spicy butternut risotto.

You will need:
small butternut, cubed
1/2 red pepper, finely diced
1/2 onion, finely diced
1.5 cups of risotto
1 litre chicken stock
1 tbsp. butter
1 tsp cumin
1 tsp coriander
1 tsp curry powder
4 cloves garlic
seasoning

Method:
Place the butternut and garlic cloves (whole) on a baking tray. Drizzle and toss with olive oil and bake at 180 degrees Celsius for 30 minutes or until butternut is soft and tender. Set aside.
Melt butter, add onions and red pepper. Saute for 5 minutes. Add cumin, coriander and curry powder and cook for a further 5 minutes. Add a cup of stock to deglaze the pot. Stir around for about 2 minutes for the flavours to infuse. Add butternut, remaining stock, seasoning and rice. Give a quick stir, turn heat down to very low, place lid on pot and allow to cook, covered for 40 minutes. The rice should be well cooked (soft between your fingers), but not stodgy.

Advertisements

Single Post Navigation

One thought on “Butternut Risotto

  1. My risotto was a fricken disaster 😢

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: