With the changing of the seasons, the fruits and vegetables in our dishes can change too. In with the squashes and pumpkins and sweet potatoes to make some wholesome, and often quick, dinners.
We love this simple autumnal recipe putting a twist on your usual risotto dish. Feel free to change the squash for a pumpkin depending on what’s available or what takes your fancy. Original recipe is here.
To serve 4, you’ll need:
- 2 tbsp olive oil
- 1 onion
- 1/2 medium buttersquash
- 2 cloves of garlic
- 3/4 cup Arborio rice
- 1 cup dry white wine
- 3 1/2 cups of vegetable broth
- 2 tsp fresh thyme
- 1/4 cup grated Romano
- Salt and pepper
1/. Heat the oil in a large skillet over medium heat. Add the onion and cook, covered, stirring occasionally, until tender, 6 to 8 minutes.
2/. Add the butternut squash, garlic, 1/2 tsp salt and 1/4 tsp pepper and cook, covered, stirring occasionally, until the squash is beginning to soften, 5 to 6 minutes. Stir in the rice and cook for 1 minute.
3/. Add the wine and simmer until absorbed, 8 to 10 minutes. Add half the broth (1 3/4 cups) and simmer, stirring once, until absorbed, 8 to 10 minutes.
4/. Add the remaining broth and simmer, stirring once, until the rice is tender and creamy and the broth has been absorbed, 8 to 10 minutes. Stir in the thyme and Romano. Serve with additional Romano, if desired.