Recipe of the week - Roasted Butternut Squash & Prawn Risotto

November 18, 2014 by Chef Justin from Justin's Food Company

Here's a Quick and Easy Treat For You To Try For Your Dinner Tonight; Roasted Butternut Squash & Prawn Risotto.

Serves 2 as a main or 4 as a starter

Ingredients:

- 600mls Chicken or Fish stock
- 4 tbsp Olive or Rapeseed oil
- 2 Shallots finely chopped
- 1 Garlic clove, crushed
- 200g Risotto Rice
- 4 tbs dry White Wine
- 12 peeled King Prawns
- 1 small Butternut Squash
- Sea Salt and freshly ground Black Pepper

Method

1. Preheat the oven to 200 degrees.

2. Start by peeling and dicing your butternut squash into roughly 1cm cubes, place in a roasting dish, drizzle with the oil, season with salt and pepper and place in the oven (30-40mins cooking time)

3. Give the butternut squash a ten minute head start before starting the risotto.

4. Start the risotto by bringing the stock to simmer in a saucepan. Heat 2 tbs olive oil in a deep saucepan and sauté the shallots on a medium/low heat for roughly 5mins until softened.

5. Add the rice and cook for 2minutes until the grains are opaque (Keep stirring). Put in the white wine and cook until reduced right down. 

6. Add a ladle of stock and cook stirring until all is absorbed, continue this process until you have only a quarter of stock left, around 15 minutes. Taste the rice it should be tender with a good bite.

7. Add the prawns and the remaining stock, cook for around 5 minutes until all the stock has been absorbed and the prawns cooked, turn off heat.

8. By this time your squash should be ready. Take out of the oven and stir into your risotto Your dish is now ready. As an extra you can top with a bit of Parmesan and freshly chopped herbs but this is optional.

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