Butternut And Feta Risotto - cooking recipe

Ingredients

2 tablespoons olive oil
6 garlic cloves, unpeeled
1 sprig thyme
1/2 butternut squash, peeled and cubed
2 cups chicken stock or 2 cups vegetable stock
3/4 ounce butter
1 small onion, finely chopped
2/3 cup risotto rice
1/2 cup dry white wine (can use lemon water as a substitute)
2 tablespoons finely chopped Italian parsley
2 1/4 ounces feta, crumbled
freshly grated parmesan cheese

Preparation

Preheat the oven to 400\u00b0F
Coat the whole garlic cloves and squash well in the olive oil and thyme. Roast for about 25 minutes, turning everything over once. Take the garlic out of its papery skin but leave it whole. Throw away the thyme.
Meanwhile, heat the stock in a saucepan until it is simmering, then leave it over low heat. Melt the butter in a large, deep, heavy-based frying pan, then gently cook the onion until it is soft, but not browned. Add the rice, reduce the heat to low ad stir well to coat all the grains of rice in the butter.
Add the wine (or lemon water) to the rice, turn the heat up to medium and cook, stirring the rice, until all the liquid has been absorbed. Add the hot stock, a couple of ladles at a time, stirring continuously so that the rice cooks evenly and releases some of its starch. This is what gives risotto a creamy consistency.
Once all the stock is added, taste the rice to see if it is al dente (slightly firm). It is impossible to gauge the exact amount of liquid you will need as every risotto will be a little different. If the rice is not yet cooked and you have run out of stock, use water. Stop cooking the rice as soon as it is soft but still has a little texture or bite in the middle of the grain.
Taste the risotto and add seasoning if it needs it.
Stir in the butternut squash, garlic, parsley and feta, squashing the vegetables slightly as you stir. Serve with grated Parmesan.