Pumpkin Butternut Risotto

Cooking time: 40mins

SERVES: 4

Ingredients

1kg Butternut Squash (or pumpkin) peeled and cut into cubes.

3 tbsp Olive Oil

1 bunch of Sage

1½l vegetable stock

50g Butter

1 onion (finely chopped)

300g Arboria OR Carnaroli Rice

1 small glass white wine

50g parmesan (finely grated)

Method

Heat the oven to 200C fan/gas 7. Toss the squash/pumpkin in 1 tbsp oil. Scatter into a shallow roasting tin and roast for 25 mins until brown and soft. Add HALF your sage, then roast for another 5mins.

While the squash is roasting, prepare the risotto. Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the onions and cook gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.

Pour in the wine and simmer until completely evaporated. Add the stock, a ladleful at a time, and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy.

At the same time, gently fry the other half of your sage leaves in a little olive oil until crisp, then set aside on kitchen paper. When the squash is cooked, mash half of it to a rough purée and leave half whole. When the risotto is just done, stir through the purée, then add the cheese and remaining butter and leave to rest for a few minutes. Serve the risotto scattered with the whole chunks of squash and the crisp sage leaves.

Enjoy!