Creamy Butternut Squash Risotto with Vodka Sauce

Time to cook

40 minutes

Servings

Serves 4

Ingredients

• 1 medium butternut squash, chopped into 1 inch cubes
• 2 tbsp of olive oil
• 1 brown onion, finely sliced
• 300g arborio risotto rice
• 15 oz jar of Ceriello Homemade Vodka Sauce
• 500 ml warm water
• 4 tbsp of parmesan, grated
• Salt and pepper to taste

Method

• Preheat the oven to 350°F. In a large baking tray, spread out the chopped butternut squash and drizzle with half of the olive oil.
• Bake for around 20 minutes, until the edges of the squash are turning darker. Turn the oven off and leave the squash inside to stay warm.
• Meanwhile, in a deep-sided frying pan or saucepan, sauté the onion with the remaining olive oil for around 10 minutes, until translucent.
• Add the risotto rice and stir to lightly toast the grains.
• After a minute or two, add the Ceriello Homemade Vodka Sauce and mix well.
• Begin adding the warm water, one splash at a time, stirring often and allowing it to absorb before the next addition. Continue cooking for 25–30 minutes, until the rice is creamy and just al dente.
• Once the rice is cooked, stir through the warm butternut squash and serve. Top with grated Parmesan once plated up.