Add 270 g Risotto (arborio) rice and cook for 2-3 minutes, coating the rice in the oil.
270 g Risotto (arborio) rice
Add 150 ml White wine and cook until most (but not all) has reduced.
150 ml White wine
Add a ladle of the 1000 ml Vegetable stock and cook on simmer. Once most of the stock has reduced, add another ladle of stock. Keep repeating this a ladle at a time. This will take about 20-25 minutes and the rice should be cooked by then.
1000 ml Vegetable stock
Stir in the butternut squash, 4 tablespoon Creme fraiche, 50 g Parmesan, 2 tablespoon Fresh basil and 1 pinch Sea salt and black pepper.
1 Butternut squash, 4 tablespoon Creme fraiche, 2 tablespoon Fresh basil, 50 g Parmesan, 1 pinch Sea salt and black pepper
Mix well and serve.
Top with more basil and Pine nuts.
Pine nuts
Notes
You could swap the arborio rice for brown rice for extra nutrition, however it would change the cooking time.
You could roast some aubergine, pepper and courgette along with the butternut squash.
Give this dish a veggie boost by stirring in some spinach before serving.
Make this vegan by using a vegan creme fraiche alternative and a vegan Italian hard cheese.
Add extra creaminess by blending some of the roasted butternut squash and stirring it in.