Butternut squash risotto


  • 1kg Butternut Squash
  • 50ml CRG Extra Virgin Olive Oil
  • 5g Stock Base Vegetable
  • 50g Onions Spanish
  • 200g Peppers Mixed Red & Green Diced 10/10mm
  • 2g Garlic Bulb
  • 2g CRG Mixed Herbs Dried
  • 150g Tilda Arborio Risotto Rice
  • 100ml CRG Coconut Milk


  1. Heat oven to 200C/180C fan.
  2. Peel the squash and separate the bulbous seed-bearing section from the slender end. Chop the slender end into 1cm cubes, toss in half the oil and roast in the oven, stirring occasionally, until golden brown on the outside and soft in the centre, about 20 mins.
  3. Cut the squash bulbous section in half and scrape out the seeds with a spoon – you can keep these to toast in the oven and sprinkle over salads. Chop the flesh into 2cm pieces.
  4. Warm the vegetable stock in a small pan, set over a low heat. Drop in squash and leave to gently poach.
  5. While the squash is roasting, warm a medium-size frying pan over a gentle heat. Add the remaining olive oil , followed by the onion. Cover and cook for 3 mins until the onion turns translucent.
  6. Add the garlic, herbs and diced red pepper . Cover again and cook for a further 2 mins.
  7. Increase the heat slightly and stir in the rice. Stir, uncovered, for about 5 mins – this will help to develop the toasty aroma of the rice without burning the veg.
  8. Start adding the stock. Add one ladle at a time, stirring gently but constantly during each addition. The idea is to encourage the rice to absorb the liquid and soften, but also give up its starch to thicken the remaining broth. Don’t stir too aggressively or you will end up with a pan of mush.
  9. When the stock has been absorbed, it’s time to add the next ladleful and so on. It will take about 20 mins to reach the final ladle of stock. By this time the squash in the stock should have softened. Mash it up with the remaining stock and stir into the risotto.
  10. Turn off the heat, add half coconut milk, cover, leave to rest for 2 mins, then stir through, adding the roasted butternut squash too. The risotto should be fairly loose as it will firm up during transit and will be stodgy when the nursery teams serve it. If the risotto needs loosing add a little more coconut milk or stock.

To serve 180g black handle spoodle

Posted in: Recipes & Nursery menus, Tops Cooking School