Butternut Squash Risotto

Updated: Sep 25, 2019

Creamy, sweet comfort food.

Serves 6

1 hour 15 minutes

Ingredients

Butternut squash Half

Garlic 3 cloves

Sage 2 small handfuls, chopped

Milk 100ml

Nutmeg 2 tsp, grated

Sugar 2 tsp

Butter

Onion 2

Arborio Rice 500g

White wine 2 glasses

Chicken stock 1 litre

Peas 200g

Parmesan 150g

Truffle oil (optional)

Preheat the oven to 190°C.
Peel and roughly chop the butternut squash and then scatter on a baking tray and toss with a glug of olive oil and salt and pepper.
Roast in the oven for 20 minutes then add finely chopped garlic and one of the handful of sage. Cook for a further 10 minutes.
Remove the squash from the oven and allow to cool.
Once cooled place the squash and garlic into a food processor along with 1 small handful of sage, the nutmeg, the sugar, 75g of parmesan and milk. Blitz until a paste then put aside. If the mixture is too thick then add a bit more milk.
In a heavy based saucepan sweat the onions in a tablespoon of butter. Once translucent add the rice and stir, coating the rice in onion and butter.
After a minute, pour in the wine making sure to stir up all the burnt on juices from the pan.
When the wine has cooked off, add a ladle of chicken stock and stir continuously. Every time the stock has been absorbed, add a new ladle.
Repeat this, constantly stirring until the rice is al dente.
Stir in the peas, 75g parmesan, the butternut squash puree and a tablespoon of butter. Taste the risotto for seasoning.
In a small frying pan melt a tablespoon of butter and add the other small handful of chopped sage. Gently fry until crisp.
Finish with risotto with the crisp sage leaves and a drizzle of truffle (optional) then serve immediately.
Eat, and enjoy!