Butternut Squash Risotto
Baxters’ warming and wonderfully rustic ‘Deli Inspired’ Root Vegetable & Butternut Squash soup is the perfect base for a wonderful risotto.
Serves 4 – approx £1 per portion
Preparation time: 10 minutes
Cooking time: 25 minutes
1tbsp (15ml) olive oil
50g (2oz) butter
1 medium onion, finely chopped
1 clove garlic, crushed 275g (10oz) arborio rice
1 bay leaf
1 sprig thyme
1 sprig rosemary
50ml (2floz) dry white wine
400ml (14floz) hot vegetable stock
1 can of Baxter’s ‘Deli Inspired’ Root Vegetable and Butternut Squash soup
25g (1oz) freshly grated Parmesan cheese
salt and freshly ground black pepper, to taste
- In a large pan, heat the oil and half the butter together, then add the onion and garlic and sauté for 2 – 3 minutes. Add the rice and herbs and stir until the grains are coated with butter. Add the wine and cook over a medium heat, stirring until most of the liquid has been absorbed.
- Add half the hot stock and continue to cook, stirring occasionally until the liquid has been absorbed by the rice. Repeat with the other half of stock. Add the soup and continue to cook, stirring until most of the liquid has been absorbed and the rice is tender – in total this will take approx 25 minutes.
- Remove from the heat and discard the bay leaf; stir in the remaining butter and the cheese. Adjust the seasoning to taste. Divide between four bowls and serve.