RecipesPasta, Noodles, Rice And Pulses

Butternut Squash and Asparagus Risotto Recipe

Butternut Squash and Asparagus Risotto

Vegetarian
Butternut Squash and Asparagus Risotto Recipe
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Ingredients

For the recipe:
  • 400g Risotto rice
  • 1 medium onion finely diced
  • 1 small butternut squash
  • zest of 1 lemon
  • 1 teaspoon organic traditional sea salt
  • 100g fine asparagus cooked for 4 minutes in boiling water and drained
  • 1 litre vegetable stock or chicken stock
  • 1 clove garlic crushed
  • 20g butter
  • 20g sage leaves
  • 1 tablespoon water
  • 2 tablespoons olive oil
  • 1 teaspoon Steenbergs Organic Spanish Citrus Pepper Blend
  • 100g parmesan cheese grated using a potato peeler

This creamy Risotto is so colourful with the bright orange butternut squash and the green asparagus dotted through that it would be hard to resist if you love risotto!

Method

01
Heat the oil, water and sage leaves on a low heat till you can smell the sage, remove and cool a little
02
Blend the sage and oil till you are left with a dark green, thick looking liquid and leave to drizzle on risotto last thing
03
Peel and slice butternut squash into large chunks
04
cover with water and add a teaspoon organic traditional sea salt
05
Heat till boiling, then simmer until the squash is very soft and tender
06
Drain and mash till really smooth, set aside till later
07
Cook the asparagus if you havn't already for 4 minutes in boiling water
08
Rinse the Risotto rice and put into a saute pan with the onions, lemon zest, and knob of butter
09
Fry the rice till it becomes glossy and almost translucent in colour
10
Add a ladle of stock and continue to cook till the rice has absorbed the liquid
11
Continue to add a ladle at a time until all the stock has been used.
12
The rice will take on a creamy texture from the starch which takes about 15 to 20 minutes
13
Remove from the heat
14
Add 1 teaspoon citrus pepper that has been ground with a pestle and mortar a little
15
Add the butternut squash and asparagus
16
drizzle the sage oil over and add the parmesan cheese to the top
17
Serve immediately while still hot and creamy