"Yes, it sure smells lovely!" I answered before taking my first taste
So to share with you, here is the recipe that I followed.
1tbsp Olive Oil
1 large onion peeled and chopped
2 garlic cloves chopped
1 butternut squash, peeled, seeded and diced
500g Risotto Rice (a pack seems to come in 500g and so instead of the 400g it said I added it all in!)
150ml glass dry white wine (or in my case stock)
1.5 litres hot vegetable Stock
2 tbsp Sun Dried Tomato paste
knob of butter
bunch of flat leap parsley, roughly chopped (I didn't bother)
2 tbsp freshly grated Parmesan
- Heat the Oil in a large pan and cook the onion, garlic and butternut squash for five minutes until the onion has softened.
- Stir in the Rice, cook for a minute and then add the wine and cook vigorously for two to three minutes until the liquid has evaporated. Mix together the stock and sun dried tomato paste and pour half into the pan then leave to cook for ten minutes or until the liquid has evaporated, stirring from time to time.
- Add the rest of the stock and continue to cook for a further ten minutes, stirring occasionally until all the liquid has evaporated and the rice is tender.
- Stir in the butter and parsley, divide between bowls and serve topped with Parmesan and a good grinding of black pepper.