Butternut Squash Risotto

Butternut Squash Risotto - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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With Sage and Pinenuts

Your taste buds will reward you with each mouth full of this Butternut Squash Risotto. This recipe uses roasted butternut squash or pumpkin with fresh sage leaves and chicken stock for a perfect marriage. If you are vegetarian, use vegetable stock instead of chicken. Risotto is traditionally a Northern Italian dish, it’s made using a high starch rice such as Arborio or Carnaroli and other rounded short grain rice. Arborio seems to be the most popular although a lot of Chefs will favour Carnaroli as it’s less likely to get overcooked and retains the al dente texture. For this recipe I used Arborio, which works very well and absorbs the liquid easier. The key is to not over cook it, just like a good pasta you want that firm bite and not a soft mash that can result in being gluey. Enjoy my butternut or pumpkin risotto.

Ingredients

1 medium pumpkin or butternut squash
1 tbsp olive oil, plus a drizzle for the pumpkin
1 garlic clove
2 shallots
80g butter
400g risotto rice
1 tsp ground cumin
1 cup dry white wine
8 cups -2 litres hot chicken or vegetable stock.
60g grated parmesan
10 sage leaves (plus extra for garnish)
⅓ cup Pinenuts

Steps

Step 1
Heat oven to 350°F – 180°C
Chop up the pumpkin or squash and slice into batons. Place in mixing bowl with olive oil salt and pepper. Toss well and place on a baking tray, roast for 30 mins.
Step 2
While the pumpkin is roasting, you can start the risotto. Finely chop the shallots and have your garlic ready to mince.
Step 3
Heat one tbsp olive oil with the butter in your pan over a medium heat. Once butter has melted, add the shallots, garlic, and cumin. Sweat shallots so they are soft but not getting brown, add the rice. Stir well to coat in the buttery mix for about two minutes.
Step 4
Deglaze with the white wine and stir until all liquid has been absorbed. Season with salt and pepper. Add the finely chopped sage leaves.
Step 5
Add one cup of stock and continue stirring every minute or so. Ensure the rice does not stick to bottom.
Step 6
When the liquid has reduced, add another cup and repeat this same process until all stock is absorbed. The rice will become creamier. This takes approx. 20 minutes. Taste as you go and if you’re happy with the taste and texture, then stop. On the other hand, if you used up all the stock and the rice still feels too hard, continue cooking with more stock or hot water.
Step 7
Add the grated Parmesan cheese. Mix well. Add the diced roasted butternut squash, mix well. Cover, rest 3 to 5 minutes before serving. Serve with scattered pinenuts and fried sage leaves.

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