“Most risottos require you to stand at the hob and stir the rice as it cooks but this risotto doesn’t need constant attention, allowing you to get on with other things. You can let it simmer away with just the occasional stir. Freeze in portions to suit your family. Once defrosted, re-heat adding just a little water to bring it back to the right consistency.”
Allergy Free Butternut Squash Risotto Recipe
- 2 tablespoons olive oil, plus extra to drizzle
- 2 unsmoked bacon rashers, chopped
- ½ small onion, finely chopped
- 1 garlic clove, crushed
- 250g risotto rice (Carnaroli is best)
- 1 litre Vegetable Stock (see page 248) or 1 low-salt vegetable stock cube dissolved in 1 litre boiling water
- 1 butternut squash, peeled, deseeded and cut into cubes
- Balsamic vinegar, to drizzle
- Freshly ground black pepper
- Heat the oil in a heavy-based pan over a medium-high heat. Add the bacon and cook for about 5 minutes until lightly browned. Add the onion and allow it to soften for a minute or two.
- Stir in the garlic and rice. Keep stirring so nothing sticks to the bottom of your pan and when the rice starts to glisten add all of the stock and the butternut squash. Bring to a gentle simmer.
- Stir occasionally and cook for about 15–18 minutes until the rice is tender but still has a little bite to it. If you use up all your stock and feel some extra liquid is needed to finish cooking the rice, just add a little water.
- Remove from the heat and break up the butternut squash into the risotto using a fork, or very gently press down using a potato masher. Season to taste and let the risotto rest in the pan for a few minutes.
- Spoon into bowls and drizzle with a little olive oil and balsamic vinegar.
The Allergy Free Family Cookbook by Fiona Heggie & Ellie Lux
Published by Orion as a hardback priced £20
100 delicious recipes free from dairy, eggs, peanuts, tree nuts, soya, gluten, sesame and shellfish
Available from Amazon