1 large butternut squash
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2 garlc cloves, peeled
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2 tbsp olive oil, plus extra for drizzling
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About 15 sage leaves, chopped
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flaked sea salt and freshly ground black pepper
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3 tbsps of butter
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1 large onion, chopped
400g/14oz Campagna arborio rice
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250ml white wine
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1,2L hot chicken (preferrably homemade without all the MSG's as this makes your risotto turn bright yellow)
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good handful of freshly grated parmesan cheese, plus extra to serve
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handful of toasted pine nuts to serve
- Pre-heat your oven to 200deg.c and cut the butternut into four wedges lengthways and remove all the seeds. Place the pieces on a baking tray, drizzle with some olive oil and season with salt and pepper.. Bake until the butternut is soft and slightly caramelised.
- Cool the butternut slightly and then scrape out the flesh, lightly mash with a fork and leave covered until ready to use.
- Place olive oil and butter in a heavy based saucepan on a medium heat and allow to bubble slightly. Add the garlic, onion and sage and lightly sauté without burning.
- Add the arborio rice and stir through so that all the rice particles have been coated with the butter. Turn the heat up slightly and add your wine, stir through to make sure the rice does not stick to the saucepan.
- Turn the heat back down to medium and add two ladles of hot chicken stock and stir, making sure the rice is well coated. Do not over stir as this will stretch the gluten in the rice and make it stodgy.
- Add the butternut and another two ladles of stock, stir well until combined. Continue repeating with the stock until the rice is cooked through, slightly al dente but not raw.
- Check for seasoning, add the parmesan cheese and serve with the toasted pine nuts.
* (this recipe is also very nice with some crispy pancetta, chopped into little pieces and added right at the end of the cooking process)
