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Home > Butternut Squash

Butternut Squash

SQUASH RISOTTO
Serves 4

100g butter
1 large onion, finely chopped or grated
1 butternut squash (about 500g), peeled, deseeded & grated or cut into little cubes
1 garlic clove, crushed
225g arborio rice
1 litre hot vegetable stock
50g roasted hazelnuts
4 tbsp grated Wensleydale

1. Heat half the butter in a pan, add the onion & fry for about 5 mins until softened but not browned. Add the squash & garlic & cook for about 5 mins, to soften slightly. Add the rice, stir, then add half the hot stock & stir occasionally. When all the liquid has been absorbed, gradually add the remaining stock, stirring regularly, until the rice is tender yet saucy; about 20 mins.

2. Whizz the hazelnuts in a processor until finely ground. Heat the remaining butter in another pan & add the ground hazelnuts. Fry for a few minutes to brown, then stir into the risotto. Serve sprinkled with cheese.




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  Weight Price   
Butternut Squash (medium)
Butternut Squash
0 kg 1.20 
Butternut Squash Large
Butternut Squash Large
0 kg 1.50 

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