Today’s recipe comes from necessity (and the cupboards!). Impending holidays meant making a supper from whatever was hanging round. There was a butternut squash in the fridge along with an open packet of proscuitto, an end of a piece of parmesan and a glass of flat Prosecco – a rummage in the freezer turned up a few scallops in the bottom of a bag. A quick think later and this lovely creamy risotto was on the menu! The perfect risotto served with a green salad, some crusty bread and a glass of chilled Sauvignon Blanc…not too shabby 😉
I’m quite a non-traditionalist when it comes to make risotto – I like the risotto rice to be perfectly creamy, but I also like the ingredients to retain their shape and texture. So, if I’m using a delicate ingredient like butternut squash, I cook it separately and fold it in the finishing stages.