220 gr arborio rice
1 chopped onion
150 ml of white wine
2 1/2 cups of vegetable stock
seasoning (dry coriander, sea salt, black pepper, garlic powder)
2 tablespoons of olive oil
1 chopped onion
150 ml of white wine
2 1/2 cups of vegetable stock
seasoning (dry coriander, sea salt, black pepper, garlic powder)
2 tablespoons of olive oil
Method
So first thing peel and cut in dices the butternut squash. Place it on a tray, sprinkle with salt and pepper and olive oil and roast in the oven for 30 min at around 200o C. Place the roasted butternut squash in a food processor or blender and add 2-3 tablespoons of water. Blend until you have a thick pure.
Now start the risotto:
Heat the olive oil in a big pan or wok. Add the chopped onion and allow it to get golden; sprinkle with some salt and pepper. Then add the rice and wine. Let the wine evaporate almost completely. Then add a cup of vegetable stock and wait till this evaporates too, and stir from time to time. Continue to do this until there is no more vegetable stock. At the end stir in the butternut squash pure and cover. Let it rest around 15 min before serving so that all the water has been absorbed.
