BamsBBQ
Ni pedo
1 clove garlic
1 medium onion
1-2 tbsp olive oil
1 small butternut squash
1 cup risotto rice
500ml - 2 cups vegetable stock (made with veg stock cube)(or vegetable stock)
Parmesan Cheese (to taste)
Juice of half a lemon (optional)
Seasoning
Heat the olive oil.
Chop the onion and garlic and cook gently in the oil until soft
Chop the squash in half (use the top, thin half) peel and dice
Add the squash to the onion and garlic and stir
Add the rice and stir again
Dissolve the stock cube in 500ml of boiling water
Add a large splosh of the stock to the rice and stir well
Keep the risotto bubbling busily until half the liquid has been absorbed.
Add another splosh of stock and keep stirring.
Keep doing this until all the stock has been used and the rice has absorbed almost all the liquid.
The risotto should be creamy and not dry.
Remove from the heat and add as much seasoning and Parmesan as you would like.
You can also add a couple of squeezes from the half lemon to cut through the cheese if you wish.
1 medium onion
1-2 tbsp olive oil
1 small butternut squash
1 cup risotto rice
500ml - 2 cups vegetable stock (made with veg stock cube)(or vegetable stock)
Parmesan Cheese (to taste)
Juice of half a lemon (optional)
Seasoning
Heat the olive oil.
Chop the onion and garlic and cook gently in the oil until soft
Chop the squash in half (use the top, thin half) peel and dice
Add the squash to the onion and garlic and stir
Add the rice and stir again
Dissolve the stock cube in 500ml of boiling water
Add a large splosh of the stock to the rice and stir well
Keep the risotto bubbling busily until half the liquid has been absorbed.
Add another splosh of stock and keep stirring.
Keep doing this until all the stock has been used and the rice has absorbed almost all the liquid.
The risotto should be creamy and not dry.
Remove from the heat and add as much seasoning and Parmesan as you would like.
You can also add a couple of squeezes from the half lemon to cut through the cheese if you wish.
