A More Tropical Version…

Delicious, summery risotto, with a seafood twist

Due to the loss of my laptop recently, I’ve been trying to spend a bit more creative time in the kitchen. The other night, I decided to be adventurous and try Butternut Squash for the first time, as I always watch Rae bring her version into work and I wanted to have a go myself!

Butternut squash is generally eaten in warmer countries such as the Carribean as a staple food, and it’s a cross between a sweet potato and a pumpkin.

The orangey flesh can be baked, boiled or steamed, and it’s really versatile! I decided to go for my favourite, risotto, with added prawns for a tropical, summery dish.

Butternut Squash and Prawn Risotto (serves 2)

Half a butternut squash

400ml Chicken or vegetable stock

200g Arborio rice

Cooked prawns

Half a medium sized onion

2 Cloves garlic

Grated parmesan

  1. Pre-heat the oven to Gas 6/200’c
  2. Scoop out the seeds and pulp, and then chop and peel the butternut squash and place in a roasting tin.
  3. Drizzle with olive oil and cover with salt, pepper and a sprinkle of dried parsley.
  4. Roast in the oven for 40 mins until the squash is tender.
  5. Chop up the onion and crush the garlic into a pan. Fry with a little olive oil.
  6. When the onion is soft, add the rice and stir until it is coated in the oil.
  7. Add the stock and stir. Cook until all the liquid is absorbed.
  8. When the liquid is nearly all absorbed, add the prawns and the squash. Stir and bring up to temperature.
  9. Serve with freshly grated parmesan on top, and enjoy it out in the sunshine! Great cold the next day too for lunch.
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3 Comments

  1. Julian Denning
    February 13, 2012 / 01:31

    Nice web site, unwell should bookmark this one.

    • January 12, 2017 / 17:46

      Thanks Alice. Before you put too many Mindful Chef links on my blog, you might be interested to know I have actually reviewed them before: //theglutenfreeblogger.com/2016/08/29/cooking-up-gluten-free-meals-with-the-mindful-chef/

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