A well prepaired Risotto is just about the richest, most delicous, flavourful dish you could eat! Risotto comes from the Po Valley close to Venice, where most of Italy's rice is grown, due to it's lush landscape and more moderate temperatures.
This recipe is great for anyone counting the calories as it's made rich by the butternut squash rather than cream. A tempting vegetarian dish that everyone seems to love, yet a couple of rashers of finely cut bacon would make this dish meaty for any devout carnivores!
1 large onion, finely chopped or grated
1 butternut squash (about 500g), peeled, deseeded and 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
The (Very) Easy Directions!
1. Heat half the butter in a pan, add the onion and fry for about 5 minutes until softened but not browned. Add the squash and garlic and cook for about 5 minutes, to soften slightly. Add the rice, stir, then add half the hot stock and 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 minutes.
2. Whizz up the hazelnuts in a processor until they are finely ground. Heat the remaining butter in another pan and add the ground hazelnuts. Fry for a few minutes to brown, then stir into the risotto. Serve with some sprinkled cheese and parmesan.
If you would like to learn how to make Italian Risotto from the Italian's themselves it is included in our Bologna cookery course!