Saturday, 24 October 2009

Butternut squash risotto

Quite possibly the new favourite, and if not, then definitely the flavour of the month:

1 butternut squash
1 good sized onion
1 pak of pancetta cubes or 3-4 rashers of smoked bacon, chopped finely
1 small pack of pine nuts
parmesan, grated
sage, to taste
black pepper
chicken stock, about 400ml
risotto rice, about 200g or so

So. Crank up the oven to heat, as high as it will go. Peel and chop the butternut squash into bite-sized pieces, and discard the seeds. Arrange on a baking tray and roll about in some olive oil. Pop it in the oven to nuke, keeping an eye on it so it doesn't burn.

While that's doing, saute the onion and bacon off together in a large pan, possibly in a dab of butter, and whilst THOSE are doing, grate a good whack of parmesan and toast the pine nuts, dry, in a small pan. Keep an eye on them as once they start to toast they can catch and burn really quickly. Add the garlic to the softened onion and bacon and allow to cook down.

When the butternut squash is soft enough to break up with a wooden spoon, add it to the pan along with a good sprinkle of black pepper and a really good shake of sage. Then add the rice and stock, cover and leave to cook, stirring occasionally. If the rice cooks before all the stock is absorbed take off the lid and allow to reduce uncovered, stirring from time to time so it doesn't stick.

When it's done take it off the heat, add the parmesan and pine nuts, stir and enjoy :)

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