Ingredients<\/b>\u00a0<\/b><\/p>\n 1. Prep the stock<\/span> 2. Start the risotto<\/span> 3. Begin adding the stock<\/span> 4. Meanwhile fry the remainder of the butternut squash, pine nuts and prosciutto<\/span> 5. Finishing touches and serve!<\/span> <\/p>\n","protected":false},"excerpt":{"rendered":" We’ve asked some of our foodie friends their best festive recipes! Our friends over at Simply Cook who have\u00a0shared their Winter warming Butternut Squash Risotto! Ingredients\u00a0 Roasted Garlic Paste Vegetable Stock Spiced Blend 1 small onion, finely chopped 350g butternut squash, diced 150g arborio rice 40g parmesan, finely grated 30g pine nuts 2\/3 tbsp sunflower … Continued<\/a><\/p>\n","protected":false},"author":4,"featured_media":900,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10,1],"tags":[712,713,701,702,714,715,716,92,717,718],"class_list":["post-899","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-inspiring-families","category-uncategorized","tag-butternut-squash","tag-butternut-squash-risotto","tag-christmas-dinner","tag-christmas-food","tag-risotto","tag-simply-cook","tag-simplycook","tag-vegetables","tag-vegetarian","tag-veggie"],"_links":{"self":[{"href":"https:\/\/www.littlebird.co.uk\/blog\/wp-json\/wp\/v2\/posts\/899","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.littlebird.co.uk\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.littlebird.co.uk\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.littlebird.co.uk\/blog\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.littlebird.co.uk\/blog\/wp-json\/wp\/v2\/comments?post=899"}],"version-history":[{"count":2,"href":"https:\/\/www.littlebird.co.uk\/blog\/wp-json\/wp\/v2\/posts\/899\/revisions"}],"predecessor-version":[{"id":5730,"href":"https:\/\/www.littlebird.co.uk\/blog\/wp-json\/wp\/v2\/posts\/899\/revisions\/5730"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.littlebird.co.uk\/blog\/wp-json\/wp\/v2\/media\/900"}],"wp:attachment":[{"href":"https:\/\/www.littlebird.co.uk\/blog\/wp-json\/wp\/v2\/media?parent=899"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.littlebird.co.uk\/blog\/wp-json\/wp\/v2\/categories?post=899"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.littlebird.co.uk\/blog\/wp-json\/wp\/v2\/tags?post=899"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}![\"butternut\"](\"http:\/\/www.littlebird.co.uk\/blog\/app\/uploads\/2014\/12\/butternut.jpg\")
<\/a><\/p>\n\n
\n\u2022 Bring 750ml of water to the boil in a saucepan and then add the Vegetable Stock. Keep warm on a low heat.<\/p>\n
\n\u2022 Add 1 tablespoon of oil to a heavy-based pan or frying pan and stir-fry the onion and Roasted Garlic Paste on a high heat until soft.
\n\u2022 Then add the Spice Blend and stir-fry for another minute.
\n\u2022 Add the rice and half of the butternut squash and fry for 4 minutes making sure all the grains are coated in the spice blend and translucent.<\/p>\n
\n\u2022 Add the wine (optional) to the rice mixture and cook until completely absorbed.
\n\u2022 Then start adding the warm stock (2 ladles at a time), stirring regularly and cooking until absorbed each time before adding more. This process should take approximately 15 minutes.<\/p>\n
\n\u2022 In another pan or frying pan add 1 tablespoon of oil and bring the pan to high heat.
\n\u2022 Fry the remaining butternut squash for approximately 5 minutes, until lightly coloured.
\n\u2022 Add the pine nuts and prosciutto strips (optional) and cook for a further 2 minutes.<\/p>\n
\n\u2022 Finish the risotto by stirring in the butter and half of the parmesan.
\n\u2022 Serve on plates with the fried butternut squash, prosciutto, pine nuts and remaining parmesan scattered on top.<\/p>\n