- In a large saucepan, melt the butter with the oil, then stir in the onion and garlic and cook for 2-3 minutes, until the onion has softened.
- Stir in the butternut squash and cook for a further 3-4 minutes, until starting to brown. Add 4 tablespoons of the stock, cover the pan and sweat the vegetables for 5 minutes.
- Add the rice and cook for 2 minutes, then pour in the wine and cook for 2-3 minutes until absorbed. Stir in the stock 125ml at a time, stirring constantly, until most of the liquid has been absorbed.
- Roughly chop 1 of the rounds of cheese and slice the other into 4 rounds. Stir in the chopped cheese and season well. If more liquid is required stir in hot water. The risotto is ready, when the butternut squash and rice grains are tender.
- Remove from the heat and stir in the spinach. Cover and allow it to wilt with the heat from the risotto. Serve immediately in bowls, topped with a round of cheese, freshly ground black pepper and a drizzle of olive oil.
Recipe from Very Lazy.
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Add in chicken if you want a meatier dinner idea or serve with salad
25g butter 1 tablespoon olive oil 1 onion, chopped 3 teaspoons smoked garlic ½ medium sized butternut squash or small pumpkin, peeled, deseeded and cut into 1cm cubes (about 375g) 1 litre hot vegetable or chicken stock 325g risotto rice 150ml dry white wine 2 x 100g rounds goats' cheese 125g baby leaf spinach Salt and freshly ground black pepper
Time: 10 minutes Serves: 4-6 Nutrition: n/a