Risotto doesn't have to be boring with this delicious recipe.
Ingredients
- 1 1/2 lb (800g) butternut squash
- 4 tsp olive oil
- 1 onion, finely chopped
- 1 Tbsp Gourmet Garden Garlic
- 1 cup Arborio rice
- 2 cups vegetable stock
- 2 cups water
- 1/3 cup parmesan cheese, finely grated
- 1 Tbsp Gourmet Garden Basil
- 1 Tbsp Gourmet Garden Oregano
- Arugula leaves to serve
Method
SERVES 4
Step 1
Preheat oven to 350°F. Peel and dice squash into 1/2-inch pieces. Place on baking tray and toss with 2 tsp olive oil, roast for 20 minutes or until just soft.
Step 2
Heat 2 tsp olive oil in a large saucepan, cook onion until soft. Add Gourmet Garden Garlic and arborio rice. Stir to coat rice in oil mixture.
Step 3
Add vegetable stock and water to pan. Simmer for about 25 minutes or until rice is just tender adding more stock if necessary.
Step 4
Stir in parmesan cheese, pumpkin, Gourmet Garden Basil and Oregano. Serve risotto topped with arugula leaves if desired.
This recipe uses these Gourmet Garden Products
Gourmet Garden Basil
Gourmet Garden Oregano
Gourmet Garden Garlic
Gourmet Garden Basil
Gourmet Garden Oregano
Gourmet Garden Garlic