Butternut Squash and Dolcelatte risotto

Prep time: 20 mins
Cooking time 30 mins
Serves: 3-4

Good with: Ciabatta, salad, wine


300g Arborio rice
‘Some’ dolcelatte (you can add to your own taste – the more the merrier, I say!)
Glass of white wine (in addition to the one you’ll be drinking while making it)
Zest of 1 lemon
‘Some’ Parmesan (same comment as dolcelatte!)
1 white onion
A ‘hunk’ of butter
Black pepper

1 small butternut squash
Fresh thyme
Vegetable bouillon – 3 tsp
1.5 litres of water


Cut the Butternut squash into small pieces (sizing at your own preference, the larger they are the longer they’ll take to cook). Add it to the water, with the bouillon and fresh thyme. Bring to boil until cooked. Remove squash but save water.

Put the butter into a pan, wait for it to melt. Add the onion and cook until translucent, but not browned. Add the rice and stir until butter covers rice. Add the wine, while stirring continuously. NB – make sure your butternut squash is cooked, as you will need the water to add to the risotto rice.

Start adding the water in small parts and stirring constantly. Add more water when all water in pan has been soaked up by the rice. By the time you’ve used up your water, it will be likely that the risotto is cooked (this will probably take about 20 mins if you like it al dente, but make sure it’s to your taste).

Once the risotto is cooked to your taste, take it off the heat and add in the butternut squash, dolcelatte, parmesan, black pepper (to taste) and lemon zest, keeping the stirring action and ensuring all cheese is melted and zest/pepper is evenly spread.

Serve. (And probably add more parmesan if you’re anything like me.)

Serving suggestion: Griddled Asparagus spears wrapped in parma ham.

Disclaimer: I’m not claiming to have made any of these recipes up from scratch, but nor do I cook from books.