Here’s a video made on how I make a beautiful, cheesy, creamy, roasted butternut squash risotto.
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6 Portions:-
2 French shallots, finely diced
2 tblspn olive oil
300 ml white wine
1.5 l chicken/vegetable stock, heated
225 g Arborio/Carnaroli rice
150 ml Butternut puree
150 ml Butternut dice
3 tblspn Mascarpone cheese
6 tblspn parmesan, grated
3 tblspn parsley, finely chopped
Gently sauté the shallots in olive oil till translucent.
Add rice and toast with the shallots for a couple minutes
Add 1 ladle at a time of the heated stock and stir until nearly all is combined, add stock, stir, add stock, stir.
Momentarily taste a grain of rice. We all like our risotto to a different doneness, this you need to judge for yourself.
Once the rice is 5 minutes away from being finished add the butternut dice and puree and continue stirring gently. If it needs more stock, add, a little at a time.
Finally add the mascarpone, parmesan and parsley.
Taste. Add more cheese if needed and then season. This we season after we add the cheese as the cheese is a little salty.