Butternut Squash Risotto

Ingredients

Serves 2

• 1/2 a butternut squash (500g worth)

• 3 cloves garlic

• 1/2 medium onion

• 4 sprigs fresh rosemary

• 1 bay leaf

• 160g risotto rice

• 15g butter

• 1 tbsp olive oil

• 2 tbsp vegetable oil

• 125ml white wine

• 30g parmesan

• 500ml vegetable stock

• plenty of salt and pepper

Method

Start with prepping the butternut squash. Scrape out the seeds with a spoon then peel and cut into about 2cm chunks, no need to be exact here if they are all a bit different it looks better anyway.

Mix the squash with the vegetable oil a good few pinches of salt and pepper and the leaves of one of the sprigs of rosemary in a roasting tray then put in the oven at 200c (390f). This will cook for about 40 mins total whilst you build the rest of the risotto.

After the squash has had ten minutes dice the onion and add that to a large saucepan with the butter and the olive oil. The oil stops the butter from browning whilst it cooks. Give that 8 minutes on a low heat to soften then finely chop the garlic and add that for two minutes more.

Once they are soft throw in the rice and fry for a minute or two until it starts to go translucent. Now chop the remaining leaves of the 3 sprigs of rosemary and add that in with a glass of white wine and a pinch of salt and pepper. Bring to a simmer and cook the mixture until the wine is almost gone then add in a third of the stock. 

Cover and simmer on a low heat stirring every now and again and adding the stock a third at a time whenever the risotto has absorbed almost all of the liquid.

When you are about to add the last third you should have about ten minutes left so crank the oven temperature up to 220c (430f) as this will allow the squash to caramelise a bit round the edges which really brings out the flavour.

Once the last of the stock has almost all been absorbed your rice should be cooked. If it's till a little al dente for your tastes just add some boiling water a bit at a time until it's cooked to your liking.

To finish turn off the hob then remove the squash from the oven and tip into the rice. Add in the grated parmesan cheese and mix together well then cover and leave for 5 minutes. This time allows the cheese to melt properly through the risotto and really helps give it that silky feeling.

Now pile into bowls and dig in