Butternut squash, mushroom and tarragon risotto
knife, peeler, Roasting Tray, Wide nonstick pan, spatula
- ⅜ butternut squash
Peel the butternut squash, slice into rounds and then cut into half inch cubes.
- ¾ tsp mixed herbs
- olive oil
- Roasting Tray
Add the cubes of squash to a grease proof paper lined roasting tin or tray. Drizzle with olive oil and sprinkle with the mixed herbs. Leave to roast in the oven at 150 degrees Celsius until just starting to caramelise on some edges and it has softened.
- ¾ medium brown onions
- ¾ Large garlic cloves
- Wide nonstick pan
Finely mince the garlic and dice the onions. Add to the pan with a little bit of oil and fry on a medium heat until the onions have softened.
- 2⅜ brown mushrooms
Slice the mushrooms and add to the pan, fry until browning and softened.
- 100 g Arborio rice
- ¾ Vegetable stock cubes
Add the arborio rice to the pan along with both of the stock cubes/pots. Add enough boiling water to float the rice and dissolve the stock.
- 1¼ tsp dried tarragon
Throw in the tarragon, and add salt and pepper to taste.
Leave the risotto to simmer until the rice softens, topping up the water as needed. Just before the rice is fully soft, remove the squash from the oven, and add to the risotto. At this stage turn down the pan heat to a low to medium heat.
- 120 ml crème fraîche
Once the rice is soft, add the crème fraîche and stir through the risotto. Leave to bubble for a few minutes and then serve!