Butternut Squash and Rosemary Risotto
Serves 2 (or 2 and a six-month-old, at a push)
Ingredients
½ butternut squash, peeled and chopped
1 sprig rosemary, finely chopped
30g/1oz unsalted butter
1 tbsp olive oil
½ white onion, peeled and chopped
2 garlic cloves, peeled and chopped
1 small green chilli, sliced
200g/7oz long grain rice (arborio rice is usually used in risotto)
4 tbsp white wine
570ml/1 pint vegetable stock
50g/2oz emmental cheese, grated
2 tbsp fresh flat-leaf parsley, chopped
salt and freshly ground black pepper
Method
1. In a medium frying pan heat 1 tbsp butter.
2. Fry the butternut squash with the rosemary until softened and golden. Season.
3. Heat the remaining butter and oil in a medium saucepan. (Oil prevents butter from burning.)
4. Cook the onion for 1-2 minutes until softened.
5. Stir in the garlic, chilli and rice.
6. Add the wine and cook for 1 minute.
7. Add the stock a little at a time, stirring gently, allowing the stock to become absorbed after each addition. Continue until the rice is cooked through.
8. Half way through cooking, stir in the butternut squash.
9. To serve, stir through the cheese and parsley.
This is how I adjusted the recipe for DS:
1. In a medium frying pan heat 1 tbsp butter.
2. Fry the butternut squash with the rosemary until softened and golden. Season.
3. Prepare babyrice with hot water and a dash of vegetable stock.
4. Mix in some of the smaller pieces of squash and serve.
This recipe would actually taste a whole lot better if I did twice as much and did it in the slow cooker, but when you have about half an hour to do dinner in that's not a viable option.
