This rich risotto is finished with deep, rich, sweet and nutty roasted squash, complimented nicely by the crispy sage.
- Serves 4
- 45 minutes
- Gluten free, vegetarian, can be vegan
– 1 organic seasonal squash, approx 1kg
– 1 organic brown onion, chopped
– 1 stick of organic celery, chopped
– 2 cloves of organic garlic, crushed and chopped
– 400g of organic arborio rice
– 12 organic sage leaves
– 1 litre vegetable stock
– 1 glass of white wine
– 1 knob of butter (or use oil instead for vegans)
1. Preheat the oven to 200°C. Cut the squash in half, discard the seeds and pulp (you can roast the seeds separately for a snack later). Slice half of the squash, leaving the other half uncut. Drizzle all of the squash with olive oil and season with salt and pepper. Roast in the oven for 30 minutes, until caramelised and golden. Check the slices after 15 minutes.
2. Meanwhile, put the stock on to boil.
3. Add a glug of olive oil to a separate, large pan and sweat the celery and onion for 10 minutes, until they’re soft.
4. Add the rice, stir well and then add the butter if using – for vegans just add a little more olive oil.
5. Turn up the heat, add the wine and cook out for 30 seconds.
6. Add the hot stock, a ladle at a time, stirring as you do. Ensure that all the liquid is soaked up by the rice before you add the next ladle. The risotto will be ready when it is a creamy consistency and the rice is cooked, with a little bite to it.
7. When the squash is cooked, put the half that is still intact into a blender. Blend until it is a smooth puree.
8. Add a glug of oil to a clean frying pan and fry the sage leaves until they are crispy. Remove them and place onto kitchen towel to drain.
9. Stir the squash puree into the risotto and season with salt and pepper, add a little olive oil to make it glossy.
10. Serve the risotto with the roasted squash slices and crispy sage leaves on top.