I made this as I was in the local German supermarket and they had Butternut Squash on offer, and this is one of our favourite recopies.
500g Butternut Squash in about 1cm dice
200g Long grain white Rice (I use the 40-50p Kilo supermarket own brand)
2 Sticks of celery
2 medium Onions
1 medium Carrot
2-3 Cloves Garlic
30mls Vegetable Oil
20g Swiss vegetable bouillon powder made up to I Litre of stock with water
Salt and pepper to taste
Finely chop the celery, onion, carrot and garlic, place in your pan and sweat off with the oil. Add about a third of the Squash and the rice and stir to coat rice in the oil and soften the squash a little. The stock should be in a pan and kept just off the boil, start to add a ladle or two at a time and continue to stir, as the stock is absorbed add more. After 10 minutes add the remaining Squash and continue adding stock until it is all used up or the squash and rice are cooked to your taste. Traditionally the rice should be cooked but still have a little bite (Al Dente) but if you like it softer cook for a little longer. If you have used all the stock before the rice is cooked add a little hot water.
The completed risotto should not be too wet or too dry, it should genitally rest into the serving dish without a lot of free stock.
Can be served as is or with Cheese stirred through it just prior to serving and a little grated cheese or fresh herbs sprinkled over before taking to the table.
This comfortably serves 4 and without the cheese is about 330 calories a portion.