This autumnal/wintery risotto certainly brings a ray of warm sunshine to our kitchen when I make it! I hope you enjoy it as much as we do 🙂 Serves 4.
Ingredients Juice and zest of 1 lemon
Salt sand freshly ground black pepper
1 tbsp olive oil
1 small onion, finely chopped
1 clove garlic
300g Arborio risotto rice
150ml white wine
750ml chicken or vegetable stock
I peeled, cubed and roasted butternut squash – I roast mine with olive oil and garlic
Parsley to garnish.
Method Heat half the butter and the oilve oil in a pan, add the lemon zest, onion and garlic – cook over a medium heat until soft.
Add the rice and stir to coat with butter and onion. Give it a couple of minutes and then add the wine and boil for a couple of minutes, stirring all the time.
Add the stock a spoonful at a time. Add more as the liquid is absorbed, until the stock is absorbed and rice is cooked. It should be gloopy when done.
Then add the remaining butter, parmesan cheese and lemon juice – and season to taste and garnish with parsley.
Serve in a shallow bowl with a green salad – delicious!
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