Butternut Squash Risotto with Garlic Prawns.

Butternut Squash Risotto with Garlic Prawns.

Beautiful delicate flavour but filling and comforting roasted butternut squash risotto with the added decadence of spicy, garlicky and juicy prawns. A perfect summery Sunday dinner when the hot weather is not suitable for roasts.

Serves 2.

In a large oven tray, put in 

-500g butternut squash, cut into chunks,

-2 cloves crushed garlic,

-2tbsp olive oil,

-salt and pepper.

Bake in 180c fan forced for around 35-40 minutes or until softened.

When the butternut squash chunks have cooled enough to handle, remove the skin, break into bite sized chunks and leave aside.

   For the risotto.

In a large saucepan, add

-1tbsp olive oil, with 

-2 chopped shallots,

-1 clove chopped garlic.

-salt and pepper.

Cook, stirring occasionally, on low-medium heat until softened, add

-200g risotto rice.

Cook, stirring constantly, to coat the rice, around a minute or so, add

-200ml cider.

Stir until the rice has absorbed the liquid, add

-a ladle of fish stock at a time.

Cook,stirring constantly until the stock has been absorbed.

Repeat this process until about 850ml of stock is used or the rice is deliciously creamy. The process should take 25 minutes.

Stir through the roasted butternut squash.

   Garlic Prawns.

In a large frying pan, with a tablespoon of olive oil, add

-8 tiger prawns, with

-2 cloves chopped garlic, 

-1/2tsp paprika,

-1/2tsp cayenne pepper,

-salt and pepper.

Cook stirring occasionally until the prawns are almost cooked through, add

-1 chopped chilli,

-1tbsp chopped parsley.

Continue to cook until the prawns are done.

Serve with the risotto.