Roasted Red Pepper and Butternut Squash Risotto Recipe
If you’re anything like me, this weather will have been confusing the hell out of you! I like to tailor my cooking to the seasons. Weird I know, but there’s nothing worse than sitting through a stodgy meal in 33 degree heat. So it’s stews and pies in the winter, pasta, jacket potatoes and salads in the summer! Or that’s the plan at least and probably more achievable when you don’t like in good old England.
But there’s one recipe that never lets me down - whatever the weather!
Risotto is one of our staple weekly meals and we love mixing and matching the veg that goes in it. Risotto’s are so versatile that you can easily fling in whatever you have in your cupboards or fridge and it will always taste creamy and indulgent. It even tastes amazing without any additional ingredients at all!
It suits all weathers and I am never “not in the mood” for a risotto! Using roasted veg warms you up in winter, and sugar snap peas and broad beans will give you a refreshing flavour for those hot summer nights.
This recipe is my favorite of our combinations so far and although the timings can be tricky and it takes a good 1 – 1.5 hours to make, it’s well worth the effort!