I should also mention that we've had a bit of a win with D in the last week as he's FINALLY agreed that he does like butternut squash. Long term readers will know that this is something that he's been very reluctant to admit. Weirdly, he's also suddenly decided he likes bananas after eighteen months of being adamant that he didn't.
On with the recipe!
Stats: served two adults very comfortably. Could probably have served a small one too.
splash of olive oil
2 leeks, finely sliced
one garlic, minced
150g arborio rice
250g roasted squash (roast the squash whole and use the rest of the squash for one of the soup recipes at the bottom of this post)
a large sprig of thyme, leaves removed from stems
750ml vegetable stock
15g butter
25g parmesan
Heat the oil in a large pan. Sweat the leeks and garlic over a medium heat - watch your leeks as if they go over they will become crispy and ruin the texture of the risotto.
Add the rice to the pan and keep the rice moving. Cook for a minute or two until the edges of the rice become translucent.
At this point, add the roasted squash, thyme and a little of the vegetable stock. Turn the pan up to a high heat, keeping stirring the mixture and gradually add the stock, adding a little more each time the liquid evaporates. By the end your rice should be cooked and there should be a wake if you pull the wooden spoon through it.
Remove from the heat, add the butter and parmesan and stir well.
If you're looking for something to do with the rest of that butternut squash, how about one of these?
Roasted Butternut Squash and Feta tart from Family Friends Food
Squash and Parmesan soup from KneadWhine
Squash and Shallot Soup from KneadWhine
And if you want to roast your butternut squash in a different way: -
Butternut Squash fries
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