Butternut Squash & Sweetcorn Risotto
A silky-smooth Butternut Squash & Sweetcorn Risotto from the Dairy Diary.
Olive oil 1 tbsp
Onion 1 small, peeled and finely chopped
Garlic 2 cloves, peeled and crushed
Butternut squash 275g (10oz), peeled, deseeded and diced
Dried chilli flakes ¼ tsp (optional)
Arborio rice 275g (10oz)
Hot vegetable stock 1 litre (1¾ pints)
Canned sweetcorn ½ 198g can, drained
Parmesan-style cheese 20g (¾oz), grated
Heat oil in a large pan and fry onion and garlic for about 5 minutes until softened.
Add butternut squash and chilli flakes, if using, then rice and stir for 1 minute.
Add hot stock, a ladleful at a time, and stir until absorbed before adding more. Continue adding stock in this way until rice is tender.
Stir in sweetcorn and cheese with final ladleful of stock. Season to taste and serve.