Indulge in the rich, seasonal flavors of this Autumnal Risotto, where tender butternut squash and savory mushrooms meet creamy risotto rice, all topped with fresh tarragon and ruccola for a perfectly balanced, hearty meal for two.
Serves 2
200g butternut squash
250g mushrooms1 onion
1 garlic clove
30g butter
1 tbsp olive oil200g risotto rice100ml white wine650ml chicken stock
To finish: 50g parmesan, grated20g butter
1 tbsp tarragon, choppedtwo handfuls of ruccola, choppedsalt and pepper
Prep all the veg: Peel the butternut and cut into 1cm cubes. Quarter the mushrooms. Peel and finely chop the onion. Peel and crush the garlic clove.
Heat 15g butter in a frying pan, fry the musrooms with a pinch of salt for a few minutes until all the juices are released and the mushrooms are browned. Set aside.
Heat the remaining 15g butter in a heavy-bottomed saucepan and fry the onion for 3 minutes until softened. Add the garlic and fry for another minute, then add 1 tablespoon of olive oil and the butternut cubes and sweat for 2 minutes, while stirring.
Add the rice and fry for another minute while stirring. Deglaze with the white wine and keep stirring.
Once the risotto rice has absorbed all the wine, gradually add the stock to the rice – a ladle at a time, stirring between each addition and only adding more liquid once all the liquid has been absorbed.
Once the risotto is done, season with pepper and stir through the fried mushrooms, parmesan and butter. Then add the tarragon and most of the ruccola. Season with pepper and serve immediately, topping each portion with a handful of more ruccola.
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