Mike’s Butternut Squash Risotto – enough for 2 hungry people.
Butternut squash x1 in 1cm cubes = about 600g
2.5 table spoon olive oil (i used spanish) (1tblspoon = 15ml)
garlic 3 cloves, mushed
200g risotto rice (i use arborio)
1 good quality vegetable stock cube (you will be making 600ml)
white wine – 30ml (2 table spoon)
okra, i used 100g, fresh basil.
1x lime, grated parmesan to taste
dice the squash
boil for 10-15 mins
use the squash water to make 600ml stock
in a biggish pot, put rice, only 2 tablespoon (30ml) of oil, and garlic and wine
moderate heat for a few minutes to let this soak into the rice
add small amount of the stock, like a cup full.
stir until this is soaked in and the consistency is creamy
another cup of stock
more with the stirring
heat should be a simmering low, nearly but not boiling
now add the squash and aother cup of stock
more stirring to let this all soak up
add the rest of the stock
stir every few minutes… this will probably be 25 mins.
chop the okra and basil, use the remaining half teaspoon of oil to shallow fry
when soft, add this all to the risotto.
let the whole thing infuse at a very low heat for another 10 mins.
serve with lime juice and grated parmesan.
i reckon the whole thing is done inside 1 hour.