Restaurant Rater

So…last night I made butternut risotto…I love making risotto….I make them all different falvours:

• Gorgonzola
• Pureed pea and spinach
• Tomato
• Mushroom

So here is how what you need for 2 people:

• Large butternut
• Handful parmesan cheese
• Vegetable stock
• 200g Arborio rice
• Salt and pepper to taste
• 100ml white wine
• Large chopped white onion
• 1 chopped red chilli
• Olive oil
• 1T chopped garlic (or more if you a garlic lover like me)

Here is how I do it….First you need to cook butternut completely, peel it and puree with 300ml vegetable stock. Once that is done you can start the actual risotto.

First drizzle some olive oil into the pot (I usually use a stew pot), add the chopped onion, garlic and chilli. Cook for 30s then add the rice and stir until slightly translucent (about 30s), then add the white wine, cook until almost dissolved, then start adding the butternut puree slowly, and continue stirring, when almost “dissolved” add more butternut…once the butternut puree is used up continue process of stirring and adding, just do it with vegetable stock now….just before 20min are up (from start) check the rice…it should be almost done…then add the parmesan….after 20min it should be done, serve immediately otherwise it gets mooshy….enjoy…very simple I promise…..yum yum…before my husband met me, he never knew what risotto was…now it’s his favourite meal….I cook it once a week….