BUTTERNUT SQUASH RISOTTO
Serves 4
INGREDIENTS
3 cups/ 650ml vegetable or chicken stock/broth.
1 1⁄4 cups/ 350g Arborio rice or similar good quality risotto rice
3 tbsp olive oil
2 large shallots, finely chopped
1 butternut squash
1 bunch of thyme sprigs
1⁄4 cup/ 30g butter
1 cup/ 230ml dry white wine
2 tbsp mascarpone cheese
4-5 tbsp freshly grated Parmesan
Freshly ground salt and pepper
12 sage leaves, finely sliced
Juice of 1 lemon
METHOD
To prepare the butternut squash. Pre heat the oven to 400oF/ 200oC. Cut the squash in half, lengthwise and remove the seeds. Lay on a baking tray and drizzle with olive oil. Season with salt and pepper. Arrange the thyme springs evenly on top and place in the oven. Roast for 45 minutes until they are fully cooked, soft so that a knife can easily go through the squash. If they start to colour too much, cover with silver foil/ aluminum foil and return to oven. Once the squash is cooked, remove the oven set aside and allow to cool. Scoop out the baked flesh, of the butternut squash, discarding the skins and puree.
To prepare the risotto. Pour 230ml/1 cup chicken or vegetable stock/broth in a saucepan and bring to the boil. Tip in the rice, return the stock to the boil and cook for 4 minutes, add more broth/ stock if need be so that the rice is covered. Drain well. If you are preparing ahead, spread it out on a tray to cool as quickly as possible. Cover and chill until required.
In a medium saucepan, gently sauté the shallots in the remaining oil until soft. Cook until the alcohol has
Serves 4
INGREDIENTS
3 cups/ 650ml vegetable or chicken stock/broth.
1 1⁄4 cups/ 350g Arborio rice or similar good quality risotto rice
3 tbsp olive oil
2 large shallots, finely chopped
1 butternut squash
1 bunch of thyme sprigs
1⁄4 cup/ 30g butter
1 cup/ 230ml dry white wine
2 tbsp mascarpone cheese
4-5 tbsp freshly grated Parmesan
Freshly ground salt and pepper
12 sage leaves, finely sliced
Juice of 1 lemon
METHOD
To prepare the butternut squash. Pre heat the oven to 400oF/ 200oC. Cut the squash in half, lengthwise and remove the seeds. Lay on a baking tray and drizzle with olive oil. Season with salt and pepper. Arrange the thyme springs evenly on top and place in the oven. Roast for 45 minutes until they are fully cooked, soft so that a knife can easily go through the squash. If they start to colour too much, cover with silver foil/ aluminum foil and return to oven. Once the squash is cooked, remove the oven set aside and allow to cool. Scoop out the baked flesh, of the butternut squash, discarding the skins and puree.
To prepare the risotto. Pour 230ml/1 cup chicken or vegetable stock/broth in a saucepan and bring to the boil. Tip in the rice, return the stock to the boil and cook for 4 minutes, add more broth/ stock if need be so that the rice is covered. Drain well. If you are preparing ahead, spread it out on a tray to cool as quickly as possible. Cover and chill until required.
In a medium saucepan, gently sauté the shallots in the remaining oil until soft. Cook until the alcohol has
evaporated and the liquid has almost completely reduced.
Heat the remaining stock to boiling point. Add the rice to the
shallots, then begin to add the stock, a ladleful at a time,
making sure that each addition has been absorbed before
adding any more. Continue until the rice grains are tender.
Add the cold butter then quickly mix in the butternut squash
puree and allow to heat through. Then turn off the heat and
add the Parmesan, mascarpone, butter, chopped sage and
lemon. Stir until all the dairy is incorporated, so that the
risotto is creamy. If it becomes too dry, add a spoon or two
of water, adjust the seasoning. Serve immediately finishing
with fresh shaved Parmesan and drizzle of olive oil.
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