Butternut Squash Risotto

Use the squash as the dish, it makes great presentation.

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)
Serves 2 Cook: 30 min

Ingredients

Butternut squash (medium) 1
Risotto rice for 1
Onion 1/2
Bacon rashers 2
Tinned tomatoes (chopped) 1
Chicken stock cube 1
White wine 100ml
Water 200ml
Cheddar cheese 1 tbsp
Parsley as you like

Method

1
Cut the squash in half lengthways. Deseed then microwave for 9-10 minutes.
2
Scoop out the flesh keeping some remaining inside the skin (this will make the 'dish' sturdier).
3
Put the olive oil in a pan and heat on medium. Add the finely chopped onion and roughly chopped bacon and fry.
4
When the onion is soft, add the unwashed rice and fry. Add the wine, water, tomatoes and stock cube and mix well.
5
Keep stirring on medium heat. When the rice is half cooked, add half the butternut squash. Add the grated cheddar cheese.
6
The risotto should be loose, so keep adding water as you cook the rice.
7
When the rice is almost cooked, add the remaning squash and season with salt & pepper.
8
Add the finely chopped parsley and scoop the risotto into the hollow squash skin. Sprinkle with more parsley before serving.

Tips & Note

●Butternut squash comes from the pumpkin family. Don't overcook or it will disappear. That's why it's better to add the last half just before turning the heat off.

Butternut Squash Risotto

Use the squash as the dish, it makes great presentation.

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)

Serves 2

Cook: 30 min

Ingredients

Butternut squash (medium) 1
Risotto rice for 1
Onion 1/2
Bacon rashers 2
Tinned tomatoes (chopped) 1
Chicken stock cube 1
White wine 100ml
Water 200ml
Cheddar cheese 1 tbsp
Parsley as you like

Butternut Squash Risotto

Recipe ID :868 Posted on 13 JUL 2015

Serves 2

Cook 30min
views 703
printed 92

saved 0

Use the squash as the dish, it makes great presentation.

Share

Ingredients

Print Ingredients Email Ingredients
1
for 1
1/2
2
1
1
100ml
200ml
1 tbsp
as you like

Method

Cook
30min
1
Cut the squash in half lengthways. Deseed then microwave for 9-10 minutes.
2
Scoop out the flesh keeping some remaining inside the skin (this will make the 'dish' sturdier).
3
Put the olive oil in a pan and heat on medium. Add the finely chopped onion and roughly chopped bacon and fry.
4
When the onion is soft, add the unwashed rice and fry. Add the wine, water, tomatoes and stock cube and mix well.
5
Keep stirring on medium heat. When the rice is half cooked, add half the butternut squash. Add the grated cheddar cheese.
6
The risotto should be loose, so keep adding water as you cook the rice.
7
When the rice is almost cooked, add the remaning squash and season with salt & pepper.
8
Add the finely chopped parsley and scoop the risotto into the hollow squash skin. Sprinkle with more parsley before serving.

Tips & Note

●Butternut squash comes from the pumpkin family. Don't overcook or it will disappear. That's why it's better to add the last half just before turning the heat off.

HOME
KitchenCIB
I’ve got 177 recipes!

KITCHENCIB
Step into my kitchen!
I use the same method for delicious prawn pasta to make this curry.
Japanese curry cubes (medium hot), Garlic, Ginger, Pancetta, Onion, Frozen prawns with heads (for the broth), Frozen prawns, Vegetable oil, Hot water
HOME
The 3 fresh ingredients combined in a bowl makes a good summer salad.
Cucumber, Takuan (pickled mooli), Umeboshi, Mayonnaise, Chilli powder
HOME
It's a simple recipe from Jamie Oliver - but I used soft brown sugar. You just mix with milk and porridge!
Porridge oats, Water, Salt, Brown sugar, Milk
HOME
Quick and easy and looks great when you have dinner guests.
Pointed or green cabbage, Mushrooms, Onion, Garlic, Salt & pepper, [Soya milk sauce], Potato, Soya milk, Miso, Cheddar cheese (grated), Olive oil, Butter, Breadcrumbs
HOME
Sweet and salty - everyone will love this taste! So easy to make for a home party too.
Tofu (medium firm), Potato starch, Vegetable oil, Butter, Soy sauce, Sake, Mirin, Granulated sugar, Spring onion
HOME
This a recipe created by the Swiss Head Chef of the Yokohama New Grand Hotel.
Cooked rice, Turmeric, 【Tomato sauce】, Pancetta, Onion, Dried chilli (deseeded), Garlic, Tinned tomatoes (small), Salt & pepper, Frozen mixed seafood, 【Bechamel sauce】, Butter, Flour, Chicken stock cube, Milk, Grated cheese
HOME

Comment


Upload your
“I made it!!” photo

Similar Recipe

A traditional Sicilian recipe with a secret - add 1 tsp cocoa powder to get a deep rich taste.
Aubergine (large), Onion, Capers, Olives, Tinned tomatoes (chopped), Olive oil, White wine vinegar, Cocoa powder, Granulated sugar, Water, Salt
Patricia
HOME
The lovely green colour will be a real centrepiece!
Chicken breast, Salt & pepper, Rosemary, Baby plum tomatoes, White wine, Genovese Sauce:, Pine nuts, Garlic, Fresh basil, Parmigiano reggiano, Olive oil
KitchenCIB
HOME
Using walnuts gives this a deep and tasty finish, it has a nice crunch too.
Smoked haddock fillet, Rice, Water, Milk, White wine, Dashi stock powder, Leek, Courgette, Walnuts or almonds, Rocket, Olive oil, Creme fraiche, Cheese
The sweetness from the peppers and savoury rice makes a lovely filling dish.
Peppers (red, yellow, orange), Rice stuffing, Olive oil, Chorizo (finely chopped), Garlic (finely chopped), Cooked rice, Pine nuts (roasted), Parsley (finely chopped), Salt & pepper
Nanita
PRO
Just roll up minced pork in Chinese leaf with parma ham - a great combination of flavours.
Minced pork, Salt & pepper, Ginger, Garlic, Soy sauce, Sesame oil, Vegetable oil, Chinese leaves (large), Parma ham (prosciuto) slices, Your favourite tomato sauce
KitchenCIB
HOME
You can oven bake or grill this, simply roll up and cook thin slices of aubergine with lots of cheese, it's guaranteed to make you feel good and warm all over.
Aubergine, Salt & pepper, Olive oil, Ricotta cheese (or cottage cheese), Egg, Basil leaves, Lemon zest, Parmigiano reggiano, Tomato sauce (shop bought), Mozzarella cheese, Parsley
Julia
HOME

All New Recipes

British people seem to prefer chicken katsu curry to the pork version...so here you go!
Chicken breast fillets, Salt & pepper, Vegetable oil, Onion (medium), Hot water, Chicken stock cube, Curry roux cubes, oil (for deep frying), Flour, Eggs, Panko breadcrumbs, Cooked rice
Tobuchan
HOME
It will always be perfect if you use shop-bought curry roux!!!
Pork loin fillets (180g-200g), Salt & pepper, Oil, Onion, Carrot (medium), Potatoes (medium), Hot water, Chicken stock cube, Japanese curry roux cubes, Oil (for frying), Flour, Eggs, Breadcrumbs (panko), Cooked rice
cookbuzz
PRO
Let's make a delicious seafood curry rice using a 'Sauce Americane'.
Prawns with heads on, Garlic, Onion, Mixed seafood, Vegetable oil, Japanese curry roux cubes, Chicken stock cube, Hot water, Cooked rice
cookbuzz
PRO
Did you know that curry was introduced to Japan by the Royal Navy in the late 19th century?
Chicken breast fillet, Salt & pepper, Flour, Vegetable oil, Carrots (medium), Onion (medium), Garlic, Ginger, Chicken stock cubes, Curry roux cubes (JAVA brand)
cookbuzz
PRO
There's no simple way to make an authentic tonkotsu stock at home, it's very complicated. Instead, try this simpler recipe - it's not authentic but still super delicious!
Polish bacon (thick slices), Spring onions, Soft boiled egg, Nori sheet, Garlic, Vegetable oil, Ramen noodles, Tonkotsu stock:, Pork stock cubes, Hot water, Soya milk, Miso, Marmite, Soy sauce, Tahini, Lard (optional)
cookbuzz
PRO
Sausage, pasta sauce, mozzarella cheese and mustard in puff pastry and baked in the oven. So simple but so delicious...
Puff pastry sheet, Frankfurter sausages, Dolmio pasta sauce (sundried tomato), Wholegrain mustard, Mozzarella cheese (grated), Egg yolk
KitchenCIB
HOME