Rosemary Risotto with Grilled Red Kuri Winter Squash | Basic Recipe

This simple and easy rosemary risotto recipe makes a good base for toppings such as grilled or roasted red kuri winter squash wedges, sautéed mushrooms or even something as simple as an extra squeeze of lemon. For extra nutrients and flavor, you can also add spinach leaves or a handful of young rucola to the mix. Yes, there are options here. However you like to enjoy your risotto, this recipe shows just how easy it is to prepare a basic risotto.

Ingredients:
500 g Red kuri (hokkaido) squash, seeded and cut into thin wedges
2 tablespoon extra-virgin olive oil, divided
Pinch of cayenne pepper
Sea salt and freshly ground pepper, to taste
6 cup chicken broth, warmed (1.5l)
1 1/2 tablespoons butter
2 small yellow onions, finely chopped
1 large clove garlic, minced
2 teaspoons coarsely chopped fresh rosemary
1 1/2 cup risotto rice (Arborio or Carnaroli) (300 g)
1/3 cup white wine (80 ml)
1/3 cup finely grated parmesan (35 g), plus extra, to serve
1 handful spinach, stems trimmed, leaves shredded (optional-add-in)
Juice from 1/2 a lemon

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