Butternut Squash, Mushroom And Raisin Risotto

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• Step 1

  Preheat oven to 200°C/ 400°F/ Gas 6

• 

  Step 2

  Cube squash, slice mushrooms and dice up 1/2 of the garlic. Add to non-stick roasting tin, toss and add salt, pepper and herbs to taste. Leave in oven for 40-50 minutes until soft and golden in colour

• Step 3

  Once veg has roasted, turn oven off and set tin aside to cool while you prepare risotto

• Step 4

  Heat 1 tbsp of oil in pan with 1 tbsp (generous) of margarine to a deep, heavy-based pan

• Step 5

  Add onion and garlic and fry for a few minutes until tender.

• 

  Step 6

  Then add rice to pan. Stir and cook for 1 minute

• 

  Step 7

  Pour in the wine and stir continuously until it has cooked into the rice

• Step 8

  Add 250ml of hot stock, handful of raisins,and pinch of mixed herbs. Season well with salt and pepper and simmer

• Step 9

  Keep adding more stock and stirring. Cook for 15-30 minutes

• Step 10

  After 15-20 minutes the rice should be soft but still have a bit of bite left to it. The texture of the risotto should be thick and creamy, but not loose. Add extra stock if necessary

• 

  Step 11

  Remove pan from heat and stir in 1 tbsp butter, roasted vegetables ans mix into the risotto. Season to taste and add any remaining stock, if required

• 

  Step 12

  Serve with home-made garlic ciabatta and a glass of wine :)

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Agnès · 14 projects 12th June 2010

Mmmh this must be really good. Maybe i'll try this soon

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