The best way to use up any leftover butternut squash or pumpkin. Rich, creamy, warming and therefore a personal favourite on rainy days. Weigh the risotto in a cup, so you can easily measure the amount of liquid. I used around 2-2.5x the amount of water compared to rice (volume, not weight).
- 1 small onion
- 1 tbs sunflower oil
- 1/2 tsp dried thyme
- 100gr risotto
- 1/2 stock cube
- 350gr butternut squash or pumpkin
Serves 1 as part of the Budget Challenge
Chop the onion finely.
Heat the oil in a large frying pan. Sweat the onions until soft.
Add the rice and thyme. Toss well to coat all the rice kernels.
Add the stock cube and half of the water to the risotto rice. Shake the pan well. Set a timer to know when to add the pumpkin.
Cut the pumpkin into 1cm cubes and add this to the rice after 5.5 minutes of cooking.
In total my risotto took 13 minutes so I added the pumpkin to cook with the risotto for 7-8 minutes. Your risotto may take a bit more or less time, depending on the pan size and how high your flame is.
Leave the rice to simmer gently, while tossing occasionally. Do not go and stir the risotto, just leave it be.
When the rice has absorbed almost all the moisture, add a bit more water. Toss occasionally.
Add water in small quantities until the rice is cooked. You may need a bit more water, or less, depending on how high your flame is and the surface area of your pan.
When almost cooked, but the center is still gritty, be very careful with adding water, you might overdo it and end up with soup (or overcooked rice if you try to cook out the water).