Butternut Squash and Crispy Sage Risotto
This risotto uses a butternut squash puree and is roasted too. The arborio rice has been blanched for 8 minutes to speed up the cooking process.
Ingredients
- Blanched arborio rice x 6 Tablespoons
- Spanish Onion x ½
- Garlic Clove x 1
- Butternut Squash x 1 (pureed and roasted)
- Sage Leaves x 7
- Butternut Squash Puree x 3 Tablespoons
- Roasted Diced Butternut Squash x 7 Pieces
- White Wine x Splash (90ml)
- Parmesan x Small Block
- Vegetable Stock x 300 ml (Freshly made or a stock cube dissolved in water)
- Crispy Sage x 5 Leaves
- Butter x 1.5 Tablespoons
Preparing The Ingredients
- Peel the onion, cut it in half and take away the outer layers. Fine dice these
- Peel and finely chop the garlic clove
- Have the butternut squash puree ready
- Finely grate 2 tablespoons of the parmesan
- Shave 6 small (ish) pieces of the parmesan block
- Have the vegetable stock hot and ready to use
- Cut some of the butternut squash into small dice and roast in the oven.
- Shallow fry 7 leaves of the sage until crispy and then dry on a paper towel
Cooking The Ingredients
- Heat a pan on medium heat and add a little oil
- Drop in the onions and garlic and stir for 2 minutes (no colour)
- Add the rice and mix in for 1 minute
- Pour in a splash of the white wine around 90ml and reduce
- Add 2 tablespoons of the butternut squash puree and mix in
- Mix in 1 ½ Tablespoons of the butter
- Stir in 2 Tablespoons of the grated parmesan
- Pour in a small ladle of the stock and keep mixing until absorbed. Repeat this process until the rice is cooked
Finishing The Butternut Squash Risotto
- When the rice is cooked leave the risotto to rest for 2 minutes and then plate
- Top the risotto with crispy sage, roasted butternut squash and shaved Parmesan pieces
