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Butternut Squash Risotto
35min · 2 servings Ingredients(2 servings) • Extra-virgin olive oil, about 1/4 cup • 1 onion, finely chopped • 3 garlic cloves, minced • 1 1/2 to 2 cups roasted or frozen butternut squash, cubed (or 1 small butternut squash) • 1 teaspoon turmeric • 2 teaspoons coriander • 1/2 teaspoon cayenne • 1/2 teaspoon black pepper • 1/2 cup Arborio rice • A splash of white wine or white wine vinegar or apple cider vinegar • 4 1/2 to 5 cups of boiling hot vegetable stock, plus more as needed • 2 tablespoons of butter • 2 handfuls grated Gruyère cheese • Salt to taste Instructions 1. Heat the oven at 425°F or 220°C. Slice the butternut squash into thick slices, coat it in olive oil and roast for 20-30 minutes, or until soft. Once cooked, peel off the skin and roughly chop it.
Carolina Gelen
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