Friday 1 February 2013

Butternut Squash and Asparagus Risotto - Recipe

This year I did not make resolutions, I'm too rebelious and find they are made just to be broken! I did, however set myself some challenges, one of which was to post more recipes on here. As it is the 1st February today and I haven't written any up so far I am not doing very well. (Must try harder, miss!) Here goes...

I thought I would start with my all time favourite recipe, Butternut Squash Risotto. It's so versatile, it is great for a romantic meal with just me and Mr MMP, accompanied by a bottle of wine  and candles... (wink, wink) but it also works reallywell as a tasty family meal that the children can help me prepare too, My five year old loves baking bread, and his homemade olive bread goes amazingly well with this!

Butternut Squash and Asparagus Risotto

Butternut Squash and Asparagus Risotto Recipe

What's needed

1 tablespoon of  Olive Oil
A bunch of asparagus (hard ends chopped off and cut into pieces)
1 medium butternut squash (peeled and chopped in small squareish pieces)
1 Large Onion (diced)
1 litre of vegetable stock (hot)
1 glass of  white wine (if making it for the whole family I use Shloer instead!)
400g of Arborio rice
50g of soft goats cheese
dried mixed herbs
salt and black pepper

what to do

Steam the squash separately until just tender, then set aside.
Heat the Oil in a large pan and add the onion. Fry until softened and then add the rice.
Fry for about a minute continuously stirring, then add the wine.
Once wine has been absorbed start adding the stock a little at a time, waiting until it has absorbed before adding the next amount.
After adding about half the stock add the dried herbs, asparagus and butternut squash, then continue to add the stock, remembering to keep stirring.
When all stock has absorbed removed from heat and stir in the goats cheese, then season with the salt and black pepper, and serve with some fresh bread!

If you are counting the calories try it with an undressed salad instead of bread and substitute the goats cheese for low fat cream cheese!

If you try it do let me know what you think...

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  1. 2 great ingredients, how could it not be delicious!

  2. I have never tried Asparagus or Risotto it looks wonderfully yummy :)

  3. looks yummy! when a recipe uses wine and I am making it for my kids I just use water instead, never thought of using shloer!! will have to give that a try next time. pinned

    Natasha @

    1. thanks for commenting Natasha! I used to use water to ut when I was preggers / breastfeeding and having a 'grown up' meal with hubby, We started drinking Shloer with it instead of wine so I thought why not use it in the cooking too!

  4. Mmmm, two of my favourite veg .... never thought about using them together in a risotto though, will have to give it a go!

  5. I love Risotto - it's one of my standby meals as you can use up lots of things in it. This one sounds delicious - Thanks for linking up last week to #CookitBlogit.

  6. That looks absolutely delicious! I love asparagus and butternut squash and goats cheese! winwin! I've never made a risotto before. Thanks for linking up to #CookitBlogit xx

  7. Mmm, just my sort of meal! Pinned and stumbled. Thanks for linking up to #recipeoftheweek x


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