Squash Risotto


225g Risotto rice
62.5ml Extra virgin olive oil
150ml White wine
375ml Stock (Vegetable or Chicken)
2 Onion Medium Dice
½ Butternut Squash, Peeled and diced
2 Garlic clove diced
4 Sprigs of Thyme Finely Chopped
70g Grated Parmesan
25g Crème Fraiche


Warm the oil in a saucepan. Add the vegetables and thyme. Cook for 2 minutes.

Add the rice and stir to coat in the oil.

Add the wine.

Allow the rice to absorb the wine stirring every couple of minutes.

Then add stock a little at a time until there is no stock left.

Pour onto a flat tray to cool.

To serve add the rice back into a pan you may need a little more stock to loosen. The base is neutral so you can add whatever you have for example chopped herbs with fresh peas and Parmesan.

Recipe and image courtesy of Rosemary Shrager.
With thanks to Rosemary Shrager and the Rosemary Shrager Cookery School
The Corn Exchange, The Pantiles, Royal Tunbridge Wells TN2 5TE
Phone: 01892 528700