Post by zeldalithgow on Nov 29, 2008 14:25:17 GMT -1
1 onion
1/2 a butternut squash peeled and cut into cubes
a few mushrooms sliced
8oz or 250g risotto rice
11/2 pints or 900mls hot veg stock
Small amount of olive oil
Chop onion and fry gently until soft (try not to colour it), add rice and fry for 2mins then add stock a cupful at a time stirring all the time until the stock is absorbed (It should take about 20min), halfway through add mushrooms and almost cooked squash - I cook mine in the microwave, my son roasts his.
When all the liquid has been absorbed and the rice is nice and creamy but not mushy add some parmesan and enjoy
I hope you can follow this, I'm not too good at writing down recipes ;D
