Warming cumin and ground ginger add a gentle heat to this caramelised butternut squash risotto. It's a perfect family meal for a cosy and comforting night-in.
Prep
10 min
Cook
35 min
Serves
4
Difficulty
Easy
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Ingredients
butternut squash 1 (chopped)
garlic cloves 2 (chopped)
ground ginger ½ tsp
ground cumin 1 tsp
risotto rice (arborio) 300 g
grated Parmesan 50 g
unsalted butter 1 tbsp
vegetable stock cube 2
white wine 150 ml
Method
Preheat the oven to 200°C/180°C fan. Peel and chop the butternut squash into small cubes. Add to a baking tray with a drizzle of olive oil and a pinch of salt and pepper. Toss well to coat and roast in the oven for 25 - 30 minutes, until caramelised.
Finely chop the onion and garlic. Heat the rest of the olive oil in a deep frying pan on a medium heat. Add the garlic and cook for 10 minutes, until softened. Stir in the garlic, cumin and ground ginger and cook for 2 minutes.
Add the rice and toast it in the pan for a few minutes. Make up the vegetable stock cube with 200ml boiling water per serving. Pour in the wine (if you prefer you can replace the volume of wine with stock**) and stir well until it simmers and is absorbed.
Start to add the stock gradually. Add a ladleful of stock and wait until it’s been fully absorbed before adding another, stirring constantly and adding gradually until the rice is cooked. This will take around 15 - 20 minutes.
Remove the squash from the oven. If you like you can crush up some pieces with a fork. Stir the squash into the risotto. Check the seasoning and adjust to taste.
Take the pan off the heat and stir in the butter and grated cheese. Plate up and enjoy!
