Butternut Squash Risotto
45 min Prep, 40 min Cook
Risotto is one of them dishes that is very versatile & takes on different flavours very easily & once you master it you can come up with some great dishes any time of the year using whatever is in season at the time.
Peel & cut the butternut squash in half removing the seeds then cut into quarters & some small cubes. Drizzle with oil, season & sprinkle with the thyme then roast at 180 till tender.
Place the bacon under a hot grill & cook till golden brown then set to one side to cool. Once cold place into a food processor & give it a quick whizz to form a crumb.
Once the squash is cooked keep the cubes to one side & with the larger pieces chop & whizz in a food processor then pass through a sieve so you have a smooth puree.
Add oil & a small knob of butter to a pan followed by the onions & garlic cook till soft.
Add the rice & once the rice starts to go a little transparent turn the heat up & add the wine.
Once the wine had reduced turn the heat down add the puree, season & add a ladle of stock.
Keep adding stock a little at a time whilst stirring until the rice is cooked, once cooked take off the heat add a few knobs of butter the grated parmesan give it a good stir, cover & set to one side for a couple of minutes.
Whilst the risotto is resting add 50g of butter to a pan & when it melts add the sage leaves & cook till crispy then place on some kitchen paper.
To serve place the risotto on a plate, top with the squash cubes, bacon crumbs, crispy sage & a drizzle of extra virgin olive oil.
Serving Size 572.2 g
|Amount Per Serving|
|Calories 1001.4 cals||50%|
|% Daily Value*|
|Kilojoules 4217.8 kJ||50%|
|Fat 28.8 g||44%|
|Sodium 1072.2 mg||47%|
|Carbohydrate 75 g||25%|
|Protein 23.2 g||46%|
|*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.|