Butternut squash, chestnut and sage risotto recipe

Butternut squash, chestnut and sage risotto recipe

A spoonful of autumn, this is a classic combination of comforting, earthy flavours to warm you as the evenings draw in. Roast any leftover squash and throw it into a salad for lunch the next day.

Prep time: 20 minutes | Cooking time: 45 minutes

SERVES 

Two

INGREDIENTS

  • ½ butternut squash
  • 1 stick celery
  • 1 onion
  • 1 clove garlic
  • 80g smoked bacon lardons
  • 100g vacuum packed chestnuts
  • 1 litre chicken stock
  • 12 leaves sage, shredded
  • 300g Arborio rice
  • 30g parmesan
  • Squeeze of lemon

METHOD

  1. Preheat the oven to 200C /180C Fan/Gas 6.
  2. Peel and chop the butternut squash into rough 1cm dice. Toss in a little olive oil, salt and pepper and spread on a baking tray. Cook at the top of the oven for 20 minutes until cooked through, shaking and turning the pieces of squash half way through.
  3. Crumble the soft chestnuts onto a baking tray, breaking them into small pieces. Place the tray in the oven for 10 minutes until the pieces are toasted and slightly golden.
  4. While the squash and chestnuts are cooking, add the bacon lardons to a large saucepan with a little olive oil and butter. Cook over a medium heat for a few minutes while you finely dice the celery. Add this to the pan with the onion and garlic, both peeled and thinly sliced. Cook for 5 minutes until tender but not coloured.
  5. Tip the Arborio rice and sage into the pan. Stir well for a minute to coat the rice with oil and vegetables in the pan and then pour in a glass of white wine. Let it bubble gently until the wine has been absorbed. Then begin to add the chicken stock, a couple of ladles at a time, allowing the liquid to be absorbed by the rice in between each addition. Keep stirring.
  6. When nearly all of the stock has been absorbed, taste to check if the rice is cooked. It should be al dente. If not, add more stock and cook for a little longer.
  7. When you reach this stage, add the cooked butternut cubes and chestnut pieces to the risotto. Stir in the parmesan, lemon juice and a little salt and pepper and serve with crisp slices of pancetta and parmesan shavings.

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