BUTTERNUT RISOTTO

Serves 4



1 Butternut

salt to taste

Olive oil

...
15 ml Vegetable stock powder

1 Onion finely chopped

50 gram butter

375 gram Arborio rice

100 ml white wine

50 gram Parmesan shavings



Preheat the oven to 200 deg C.

Peel the butternut with a potato peeler. Reserve the peels. Halve the butternut and remove the seeds. Dice the butternut and transfer to a roasting dish. Season with salt and drizzle with a little olive oil. Roast until soft and set aside. Meanwhile put the butternut peels in a saucepan, cover with water and add the stock powder. Cook until soft and blitz with a stick blender. Use stock for risotto.

Heat more oil in a large saucepan and stir-fry the onions until soft. Add butter and rice and stir with a wooden spoon until the rice is coated with the butter. Add the wine and heat until it is absorbed bythe rice.

Reduce the heat slightly and add a ladleful of the vegetable stock to the rice mixture. Heat until the liquid is absorbed before adding the next ladleful. Cook until the rice is just tender (it takes 15 -20 minutes). Stir in the diced butternut, heat until warm and serve with Parmesan shavings and fresh rocket.