Make Butternut Squash Risotto

Packed full of flavour, this baked butternut squash is filled with a creamy risotto of onion, red pepper, white wine, Parmesan and saffron

Serves 2 

Ingredients 

Butternut Squash – medium size, one per person

Two red peppers – sliced

One large onion – finely chopped

Extra Virgin Olive Oil

Salt & Pepper – to season

Fresh sage

Vegetable Stock

Risotto Rice – 180g (90g per person)

White wine (60ml)

Saffron 0.5g

Butter 30g

Grana Padano cheese 30g

Fresh truffle (shaved) or truffle oil

 

Method 

 

  1. Cut off the top half of the butternut squash and scoop out the seeds inside and make into a shape of bowl.
  2. Put the top half squash in the oven for 1 hour at 160 degrees until the squash is soft but not too soft.
  3. Take the second half (bottom part) and split in 2 horizontally. Cut & peel the top half into cubes and saute in a pan with olive oil, sage, red peppers and a pinch of salt and pepper.
  4. With the remaining bottom half, peel and cut into cubes and cook in a pan with a touch oil, sage, vegetable stock for about 20 minutes or until soft.
  5. Take the mix and blend all together to make a sort of pumpkin stock (broth).

 

To make Risotto 

 

  1. Place finely chopped onion in a pan with a touch of oil and after 3 minutes, add the risotto with half a gram of Saffron.
  2. Add 30ml of white wine for every 90 grams of risotto (1 portion).
  3. Heat all together and slowly gradually add the pumpkin broth made before continuously stirring until the risotto is cooked.
  4. Remove from flame, add 30 grams of Butter, a touch of olive oil and 30 gr of Parmesan or to liking. Pour all of the
  5. mix insidethe pumpkin bowl and place in the oven for 5 minutes at 180 degrees to make everything uniform.
  6. Serve in a pumpkin bowl and add some black truffle shavings to finish the dish.
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