My signature butternut squash risotto

Not particularly quick to make, but very simple and everything is in one pot, so there is no juggling of hot pans or worrying about timings.
 
I usually make it with bacon bits or pancetta and chicken stock, but last week I did it for a veggie friend and we all had it made with vegetable stock. It was just as good.


 
You will need (serves 4)
 

• A medium butternut squash
• A large onion
• 4 cloves of garlic
• Pancetta, bacon bits or lardons
• 2 cubes of stock (chicken or vegetable, or one of each)
• A large handful of cheese
• 75g of risotto rice per person (300g)
• White wine
• Pinenuts (optional)
• Seasoning
• Boiling water
• Some oil
• A baking tray
• A large saucepan


 
How long will it take?
 
5-10 minutes prep
50 minutes cooking time

 
What do you do?
 

1. Put the oven on to heat up to 180 while you prepare the butternut squash
2. Prepare the squash – I usually cut the top off, cut the bottom off, so it has a
        flat base. Then cut it into two at the base of the neck (before it bulges
        out). Then, rather than peeling the thick skin with a peeler, I just slice
        it off with a knife. You loose a bit more of the flesh, but I think it’s
        worth it for the ease. Once peeled, cut the smaller (neck part) into 1.5cm
        cubes. Slice the other part in half length ways and then scoop the seeds
        out with a spoon. This can then also be cut into cubes.
3. Put the cubed squash onto the baking tray with a drizzle of oil and a crushed clove of garlic
4. Whack the squash in the oven for about 45 minutes. While the squash is roasting, you can be getting on with the rest of the risotto. Alternatively the squash can be roasted in advance and the risotto prepared separately.
5. Chop the onion and put this into the saucepan with some oil and the remaining cloves of garlic (crushed).
6. Fry the onions until soft then add the rice and a little more oil
7. Put the kettle on to boil, and gently fry the rice until it starts to look more transparent
8. Make the stock following the instructions on the packet and then add a good slug of wine (two small glasses)
9. Now we're going to start adding the stock slowly to the rice. Make sure it's over a low heat and then add enough stock to cover the rice. Gently stir until this has been absorbed.
10. Add some more stock, gently stirring every so often so that it doesn't stick to the pan
11. Keep adding stock until its all in. If the rice isn't soft, just keep adding hot water until it gets there
12. Take the squash out of the oven. Mash half and set the other half to one side.
13. Put the pinenuts onto the baking tray and put into the oven (keep a close eye on these as they can burn easily)
14. Mix the mashed and remaining cubed squash through the risotto.
15. Throw in the cheese and mix through. This makes it creamy and sticky (gorgeous)
16. Top with the toasted pinenuts and serve.

 
Yum yum yum!