Butternut Squash Risotto

Lovely Meal

I first tasted this dish at a Gastropub called the General Tarleton in Yorkshire. It was absolutely fabulous, as were all the other meals I ever ate there.

This is my version, as close as I can get it!


Preparation Time:  5 Minutes 
Cooking Time: 25 Minutes


1 cup arborio rice Salt & Pepper
1/2 pint white wine, approx. 1 cup butternut squash, chopped and boiled until tender, and mashed with a fork
1 medium onion, chopped 2 tblsp double cream
2 cloves garlic, chopped 1/2 cup freshly grated Romano cheese
1/2 pint chicken stock 1 teaspoon dried Thyme


Heat a knob of butter in a large frying pan, and gently fry the onion until translucent. Add the rice and stir round until all the rice grains are coated - add more butter if necessary. Pour some of the chicken stock in and cook on a very low heat until the liquid has been absorbed.

Add the garlic and stir in. Keep adding a little stock and a little white wine and stir continuously. When the liquid has been absorbed, add a little more. Keep doing this until the rice is just cooked through but still has a bit of a bite, looking creamy and moist.

Stir in the cooked and mashed butternut squash, double cream and Romano cheese. Serve at once with a little extra cheese sprinkled on top, and a few alfalfa sprouts to add a bit of crunch.

This is a dish that requires your full attention, but the result is well worth it.