Butternut Squash And Arugula Risotto - cooking recipe

Ingredients

4 cups vegetable stock
2 tsp olive oil
5 tbsp cold butter, diced
1 None onion, chopped
4 cloves garlic, crushed
2 lbs butternut squash, peeled, deseeded, diced
2 tsp fresh thyme leaves
2 cups arborio rice
1 cup dry white wine
1 cup Parmesan (or vegetarian alternative), grated
2 cups arugula

Preparation

Bring stock and 2 cups of water to simmer in medium saucepan. Meanwhile, heat olive oil and half the butter in large saucepan over medium-high heat. Add onion, garlic, squash and thyme to butter. Cook for 8 mins.
Add rice and cook for 2 mins, stirring to coat each grain with buttery juices. Add wine and sizzle for 2 mins.
Add hot stock, 1 ladleful at a time, adding another ladleful when previous has been absorbed. Stir regularly. Remove from heat when all but 1 ladleful of stock has been added and rice is just al dente (about 20 mins).
Stir in most of Parmesan, then remaining stock and butter. Add tight-fitting lid and allow risotto to stand for 5 mins.
Season with salt and pepper. Stir in arugula and sprinkle over remaining Parmesan.