I find there is something very relaxing about making a risotto, the stirring and not rushing the dish is just such a nice feeling. Don’t get me wrong there are times when we don’t have time to stand at the hob and stir and keep a close eye on a risotto, that’s where an oven baked risotto comes in handy (I’ll be posting a recipe for one of those soon!) I do think though in this day and age everyone seems to be in a hurry and we are bombarded with information and facts from 24 hour news channels, social media updates etc that we don’t have a moment to just zone out, this is why I think I enjoy the cooking process of a risotto. Pour yourself a cup of tea or a glass of wine and just relax and enjoy cooking!
I originally was going to do a pumpkin risotto then I remembered I’m not overly keen on pumpkins however I LOVE butternut squash! You can roast the squash and rosemary ahead of time and store in the fridge for up to 2 days in an airtight container or you can roast it whilst prepping the risotto.