Squash risotto with coconut - Serves 4
- 500gr butternut squash (about half of it)
- 400ml coconut milk
- 300gr risotto rice
- 2 gloves of garlic
- 1l vegetable stock
- 4tbsp light soy sauce
- 2tbsp lime juice
- 2tbsp olive oil
Cut the butternut squash in half, remove the seeds and cut it in cubes. You can leave the peel on there, it will soften while cooking. But you can take the peel off, if desired. Chop up the garlic and bakes this with the squash in the olive oil for about 10 minutes, till the squash slinks and turns golden-brown. Then add the rice in the pan and bake it some more. In the meantime warm the stock with the coconut milk and the soy sauce in another pan. Make sure it doesn't start to boil though. Then start adding the liquid in the pan with the rice little by little. Keep stirring the rice and wait till the rice has absorbed the liquid before you add more. It should take about 25 minutes for the rice and the pumpkin to be nice and soft. The risotto still needs to be a bit moist. Lastly stir the lime juice through the risotto before serving.
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