Ingredients
Units Scale
- 200g arborio rice
- 1/2 butternut squash, seeds removed
- 1 large shallot, finely minced
- 2 cloves garlic, finely minced or crushed
- 500ml chicken or vegetable stock
- 50ml white wine
- 2 knobs unsalted butter
- Handful of grated parmesan
- Sage leaves
- Extra Virgin Olive Oil, for frying
Instructions
- Preheat your oven to 180c/356f.
- Prepare the butternut squash. Cut in half and remove the seeds. Place onto a baking sheet and season with salt and a bit of olive oil. Place into the oven roast for 45 minutes. Check with a cake tester to see if it’s tender. If not, place back in the oven for another 15 minutes.
- Once completely softened, let the squash cool down a bit. Using a spoon scrape the flesh out and place into a pitcher. Blend until smooth using an immersion/stick blender.
- For the risotto, place a sauté pan on a medium-high heat and add 2 tablespoons of extra virgin olive oil. When shimmering, add the shallot and soften – 2-3 minutes. Add the garlic and cook for further 1 minute.
- Add the rice and toast for 2-3 minutes stirring frequently.
- Add the white wine to deglaze and stir until the wine as almost evaporated. Add a ladle of hot stock and whilst constantly stirring until there’s little to no liquid left.
- Repeat this until the rice has plumped up and is al dente and has its chalkiness. Add the roast squash purée and stir.
- Keep adding stock (or water if you run out) until the rice is cooked to your liking. It should be wet so don’t be afraid to add more or stock or water to adjust the consistency.
- Finally stir in the butter and parmesan and season to taste.
- For the crispy sage. Preheat oil to 180c/356f and drop the sage leaves in. Immediately cover with a lid as it will splatter. Once it’s stopped splattering, remove and blot on kitchen paper.
- Serve the risotto and add a final sprinkling of grated parmesan and the crispy sage leaves.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Mains
- Cuisine: Italian