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Monday, January 22, 2007

Butternut Squash Risotto

Another hearty, comfort-food meal. Adding ginger gives this a bit of a kick. If there is any left over it is nice cold or mix in an egg and fry it up into a risotto cake!


1 small butternut squash
2 tablespoons of freshly grated ginger
200g of risotto rice
Vegtable stock
Parmasan cheese
Olive oil
Salt and pepper


1.Peel and chop the butternut squash into 1 inch chunks
2.Heat some olive oil in a saucepan and add the ginger, fry lightly for 1 minute.
3.Add the butternut squash and a cup of stock. Simmer until the butter nut squash has turned mushy.
4. Meanwhile heat some olive oil in another saucepan and add the risotto rice, fry for a few minutes then add some stock.
5. Everytime the rice absorbs the liquid add more stock until the rice has cooked.
6. Combine the butternut squash mixture and the rice, mix well together. Serve srinkled with parmasan cheese, rocket salad with lemon juice, and crusty bread.

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