Harry’s Butternut Squash Risotto
1 large butternut squash
2 garlic cloves, peeled and crushed
100g button mushrooms
2 tbsp Rapeseed oil
About 12 sage leaves, chopped
sea salt and freshly ground black pepper
3 large knobs of butter
1 large red onion, chopped
400g/14oz Italian risotto rice
250ml white wine
1 litre/1¾ pint vegetable stock
good handful of freshly grated Parmesan cheese (or alternative vegetarian hard cheese), plus extra to serve
- Peel, de-seed and slice up the butternut squash and place in a mixing bowl with some English Rape seed Oil and 1 glove of crushed garlic. Season with sea salt and freshly ground pepper to taste and some fresh sage (from my garden… very into fresh herbs at the moment!) Mix this all around and shake out onto a flat baking tray lined with bake-o-glide. Roast this in the roasting oven on the third set of runners for about 30-40 mins.
- Finely chop the onion and the other clove of garlic, add to a large sauté pan with the butter and place on the simmering plate to cook slowly. Slice and add the mushrooms and leave on the top for between 5-7 minutes. Transfer to the simmering oven.
- Meanwhile put on a pan of water to boil and make up your vegetable stock, it’s worth using the very best brand! Once this is bubbling transfer to the simmering plate.
- Move the sauté pan from the simmering oven to the boiling plate and add the risotto rice (with no liquid), fry off for a minute or two until the rice starts to go translucent. Now add half the wine. Let that cook off for a while and add half the vegetable stock. Again let that reduce and then add the remaining liquid, bring back to the boil and then transfer back to the simmering oven.
- Leave for at least half an hour.
- When the butternut squash is roasted blitz it up in a food processor. Remove the sauté pan from the simmering oven and place on the simmering plate it should still have quite a bit of liquid in it. Add the butternut squash puree and grated parmesan and allow it to simmer gently.
- You can add more seasoning… finely chopped chilli or lemon juice are great with this dish… and finally sprinkle over some freshly grated Parmesan or vegetarian equivalent to serve.