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Paris Kitchen: Roasted Butternut Squash Risotto

Paris Kitchen: Roasted Butternut Squash Risotto Nourish Paris

There are two ways to make risotto: quick and easy, or slow and long. I’ve always been a fan of the quick and easy version (adding all the stock at once and letting it reduce) but now Arthur can play independently at my feet in the kitchen while I cook, I love the magic of taking a long hour to cook something properly, pair flavours and watch a delicious meal come together. 

What you’ll need

While risotto can seem intimidating, it’s actually very easy, just quite labour intensive. For this one you will need:

  • One medium butternut squash, peeled and diced into small cubes
  • One onion, diced
  • 400g risotto rice
  • 75ml dry white wine (or cooking wine)
  • Olive oil
  • 1.5 litres chicken stock 
  • Knob of salted butter
  • Big handful of parmesan
  • Fresh Rosemary – to garnish

Method

  • Pop your butternut squash into a roasting tray and roast at 180°c for 25-30 minutes. While it’s roasting, start softening your onions in a large pan on a low heat and heat up your chicken stock in a saucepan
  • Add the rice to the softened onions and give a good stir and add the wine. Stir until the liquid has been absorbed
  • Start adding the stock to the rice and onions two ladles at a time, still on a low/medium heat. Stir each time until the liquid has been absorbed

Paris Kitchen: Roasted Butternut Squash Risotto Nourish Paris

Paris Kitchen: Roasted Butternut Squash Risotto Nourish Paris

  • Continue adding and letting the stock absorb until you have only two ladles left in your saucepan. Add the roasted butternut squash. It should disintegrate a bit and turn your risotto orange. Add the last two ladles of stock
  • When the last of the stock has nearly been absorbed, stir through your butter and parmesan
  • Allow the liquid to absorb to your preference. Season and serve with more parmesan and the rosemary

Paris Kitchen: Roasted Butternut Squash Risotto Nourish Paris

Paris Kitchen: Roasted Butternut Squash Risotto Nourish Paris

This recipe serves around six or you can freeze it into twelve toddler portions! Sometimes I like to serve it as a side to breaded chicken or sausages, or with a side of sautéed kale or green beans.

Around this time of year cooking a meal like this really does feel like a bit of magic – putting warmth and nourishment back at the centre of our kitchen while the world gets slowly darker and colder outside is important. Using seasonal vegetables keeps us connected to the earth and the cycle of the year and taking the time to prepare something delicious has something restorative about it…Enjoy! 

1 thought on “Paris Kitchen: Roasted Butternut Squash Risotto

  1. This looks great! I’ll try it next weekend.

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