Butternut squash and Samphire Risotto.

I love Risotto and I often make it. This time I decided to create a contrast of tastes. 

With the sweetness of butter-nut squash and saltiness of Samphire, this is a wonderful dish.

 Samphire is a sea vegetable that grows on shorelines. It has a crisp texture and tastes of the sea.

Ingredients (for 2-3 portions):

1 cup of risotto rice Arborio Rice

2 table spoons of olive oil

1 medium red onion

2 cloves of garlic

1 t-spoon of garlic purée

salt and pepper

2-3 cups of vegetable stock

20 gram butter

handful of Samphire

200 gram cut Butternut squash

Parmesan cheese 

Method:

Boil the butternut squash for about 3-5 minutes until slightly soft.

Drain and Put a little butter and olive oil into the pan, cover and shake to cover the butternut squash in the grease.

Put in a roasting tin and roast for 20-25 minutes on 190 degrees. 

While the butternut squash is roasting, put the vegetable stock in a pan and keep on low heat.

Fry the onion on a low heat so that it softens slowly (for about 5-6 minutes.

Add the garlic and continue to cook on a low heat for a further minute or two. Take care not to burn it be patient.

Add the rice and cook until the rice become slightly transparent season with pepper.

Start adding the stock, one ladle at a time. Everytime wait until the stock is absorbed before adding the next ladle.

Continue to do so and keep tasting the rice. when the rice is soft stop adding the stock.

Take the butternut squash out of the oven, using a masher or a fork, mash half the butternut squash lightly and pour into the risotto together with the butter, stir it around and cover the risotto.

Put a little butter in a small frying pan and lightly cook the Samphire.

Open the pan, pour the remaining pieces of butternut squash and Samphire in put portions onto plates and sprinkle with Parmesan .  you can serve it with garlic bread.

Enjoy