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Butternut Squash & Sweetcorn Risotto

Butternut Squash & Sweetcorn Risotto

A silky-smooth Butternut Squash & Sweetcorn Risotto from the Dairy Diary.






Butternut Squash & Sweetcorn Risotto

Ingredients

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

Instructions

1

Heat oil in a large pan and fry onion and garlic for about 5 minutes until softened.

2

Add butternut squash and chilli flakes, if using, then rice and stir for 1 minute.

3

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.

4

Stir in sweetcorn and cheese with final ladleful of stock. Season to taste and serve.

  1. Avatar
    • Cynthia Price
    • 19/10/2019
    Reply

    Sounds delicious

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