Having enjoyed the butternut risotto the last time we had it, I made it again.
Having thought for many years that risotto was a complex dish to cook I now find it one of my go to recipes when we want something tastier than plain rice to go with a meal. Sometimes we just have the risotto.
One of the key ingredients for this is the rice, always use a proper risotto rice, it won’t work with other kinds of rice.
For this recipe I used:
- 250g of Gallo Traditional Risotto Rice
- 1 clove of garlic
- 1 onion
- 1/2 red pepper
- 1/2 yellow pepper
- 1/4 of a butternut squash
- 4 chestnut mushrooms
- 20g of butter
- Dried Italian herbs
- Splash of olive oil
- 1 Knorr Chicken Stock Pot
- 50g parmesan cheese
Dice the onion, pepper and butternut squash.
Cut the chestnut mushrooms into chunks.
In a large hot frying pan add the olive oil and the butter. When the butter has melted and is sizzling, add the garlic, diced onion, pepper and butternut squash.
When these are softened add the chestnut mushrooms.
The add the Gallo Traditional Risotto Rice and stir into the mushroom, onion and pepper mixture, until the rice is coated and well stirred in the pan.
Add the Knorr Chicken Stock Pot and water to cover the rice. Stir well.
As the water and stock is absorbed, add more water and continue to stir.
Cook the rice for 16-18 minutes until the rice is soft tender and creamy, but the grains are still firm.
Stir in the parmesan cheese.
Season if required.