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Writer's picturedownstairsat127

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)



Method


  1. Preheat the oven to 190°C.

  2. 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.

  3. 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.

  4. Remove the squash from the oven and allow to cool.

  5. 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.

  6. 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.

  7. After a minute, pour in the wine making sure to stir up all the burnt on juices from the pan.

  8. 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.

  9. Repeat this, constantly stirring until the rice is al dente.

  10. Stir in the peas, 75g parmesan, the butternut squash puree and a tablespoon of butter. Taste the risotto for seasoning.

  11. In a small frying pan melt a tablespoon of butter and add the other small handful of chopped sage. Gently fry until crisp.

  12. Finish with risotto with the crisp sage leaves and a drizzle of truffle (optional) then serve immediately.

  13. Eat, and enjoy!


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