I have my lovely cousin Kimberley to thank for teaching me how to make risotto. I have always avoided it because I didn’t think I really liked it. I think the one time I tried to make it I may have even used long grain rice which would explain why it wasn’t very good! It certainly didn’t taste anything like Kimberley’s risotto…
The key is using proper risotto rice. You don’t really even need a recipe as you stop adding the stock or wine when the rice is cooked. I had a butternut squash in my vegetable box this week and as I am trying very hard not to turn all my vegetables into cakes, I roasted it in the oven, deliberately adding garlic and pepper. I am now less likely to add it to a muffin mixture (although I did catch myself wondering about savoury muffins…).
Start by chopping some onion. I used a red onion as I didn’t have any white ones and I think it went perfectly with the butternut squash and goat’s cheese. Cook the onion until soft in a frying pan using olive oil and a little butter. Add your risotto rice: the amount will depend on how many people you are cooking for. Slowly add hot stock to the rice, stir it and let it become absorbed by the rice before adding more. You can also use white wine with your stock.
When the rice starts to look like it is almost ready it is worth tasting every now and then until you feel it is perfectly done. Check it for seasoning and add your roasted butternut squash. Make sure the squash is warmed through if not still hot. To serve, finish with slices or chunks of goat’s cheese and some flat leaf parsley or basil. Easy and delicious. Thank you Kimberley!