This recipe was originally posted on the City University London Studen Media website. Visit it, you may find somethig you like.
Author: Maria Martinez Ugartechea
It’s Friday, so time for another delicious recipe from Maria. This week she’s got a wonderful vegetarian option…
Just a few days ago we saw the end of London Fashion week. At this event people were excited to see upcoming trends – and with good reason, as there were some frocks to die for.
Unfortunately they are way too expensive, but something that is trending and will never break the bank, is Butternut Squash.
People have been experimenting with Butternut Squash a lot lately and it is because is so versatile, you can use it in soups, salads, curries and even in desserts.
Not only is healthy; it provides lots of Vitamin A, B and C, it is low in calories, and it is really delicious; but it will last for months in your cupboard.
The ones used for this dish are the ones I harvested at the end of September last year, and they tasted just like the ones I ate back then.
Today we are going to use it to make a vegetarian dish; I have always been a fan of Butternut risotto. But to make a change, we are going to prepare, Butternut Squash stuffed with mushroom and wine risotto.
Oh and don’t worry about buying expensive risotto rice, as for this dish you can use any rice that you have.
You could use Rosé instead of White wine but remember to choose a good one, as you will be drinking the rest!
Butternut Squash stuffed with Mushroom risotto
1 Butternut Squash
100gr Sliced Mushrooms (preferably chestnut ones)
100grs of Rice
200ml of boiling water
A splash of White wine
1 OXO vegetable stock cube
Salt and pepper to taste
Optional Mozzarella or Halloumi cheese
Wash the butternut and then cut it in half and scoop the seeds out, you can rinse them, roast them and eat them as a snack, they are basically pumpkin seeds and you can eat their shells which will give you fibre.
Then boil it for 10mins or until is soft enough for you to scoop the flesh out and have space to fill with the risotto.
Meanwhile, put in a pan the boiling water, the rice and the mushrooms and cook for about 5 minutes and keep stirring.
After the five minutes, add the vegetable stock cube, a couple of torn basil leaves and the wine, keep stirring until the rice is cooked. If it dries out and the rice is not cooked, add another splash of wine.
When it is cooked, taste and add salt and pepper according to your like, then add more torn basil and mix it in. If you are having cheese with this, mix it now.
Finally stuff the Butternut with the risotto and if you added the cheese, put the squashes in the oven or in the microwave for 2 minutes to melt the cheese.
Serve with other vegetables or salad and don’t forget the wine!