Risotto is a great throw together meal. Super easy to make and once you know how to make a basic risotto you can then add anything you like to it and play around with flavours. My usual go to risotto is either chicken and mushroom, prawn and chilli or this butternut and cashew.
This recipe is easy to make using simple ingredients
Serves 2 people
- 1tbsp olive oil
- 1/2 onion, chopped
- 140g Risotto rice
- Splash of white wine
- 800ml Vegetable stock
- 300g butternut squash chopped into chunks
- 1/4 tsp chilli falkes
- 1 tsp oregano or herbs de Provence
- 30g cashews – half crushed, half whole
- Black pepper
- Heat the olive oil in a pan and add in the onions. Keeping on a medium heat cook the onions for a few minutes until soft but do not let them turn brown
- Pour in the risotto rice and mix with the onion for around 10 seconds before adding in a splash of white wine and mixing it together with the rice and onions
- You are now going to add in the stock bit by bit, allowing the rice to cook and soak up the water before adding in more. It’s important to remember to keep stirring so the rice doesn’t stick, you can also turn the heat down if its bubbling too much
- Once about half of the stock has been added to the pan you can now add in the butternut squash before continuing with the the stock
- Once all the stock has been used, turn the heat down to low and add in the cashews, chilli flakes and herbs and let this all cook together for a few minutes. Keep stirring throughout but if the rice is sticking you can add more boiling water.
- Once the butternut squash is cooked through, serve into bowls with a sprinkle of black pepper on top.
Tip: Grated parmesan also goes well on top of this risotto dish!