Risotto was always something I thought was reserved for fancy restaurants, and that it was impossible to recreate well at home. I was ridiculously incorrect. This risotto is easy, and as autumnal and comforting as it gets.
The below recipe will serve 2-3 people.
Ingredients
1/2 white onion
4 cloves garlic
Olive oil
400gr butternut squash, cubed
2 tbsp salted butter
200gr arborio rice
1l chicken stock (or 2 chicken stock cubes + 1l water)
150ml white wine
90gr pecorino, grated
1 tbsp chopped fresh sage
Method
1. Chop up your onion and garlic finely. Your butternut squash should be cubed quite finely also - you don't want to get huge chunks of butternut squash in your risotto.
2. In a large pan, heat up a few tablespoons of olive oil. Add the onion and garlic and cook until translucent. Add the butternut squash and cook until the edges start to brown.
3. Add the butter and arborio rice. Cook until the rice starts to look slightly translucent in spots. Add around a fifth of the chicken stock.
4. Stir until the rice soaks up almost all of the chicken stock, and add another 5th. Add in most of the wine. Stir in the chopped fresh sage.
5. Repeat this process until you run out of chicken stock and wine.
6. As you add the last round of chicken stock and wine, when it seem as though the rice has soaked up most of the liquid, add in the pecorino. Stir until combined throughout.
7. Serve as soon as the risotto is done, and sprinkle on some fresh sage and cheese.
Recreating this recipe? Tag me on instagram @juliawgr!
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