Butternut squash and pancetta risotto (Serves 3 to 4)
One evening, being someone that doesn’t like to plan what I want to eat in advance, I reached for the butternut squash to make the ‘same old’ soup. I was not convinced at all that this is really what I fancied on this particular evening, especially after a miserable day, so after a rummage in the cupboards I decided on a risotto. Well, I reacted in pleasure with every mouthful. This dish may take some patience and time, but its good therapy and the end result is totally worth it.
Instructions
- 1
Preheat the oven to 200 degrees / gas mark 6
- 2
Add the chopped butternut squash to a baking pan along with 2 garlic crushed garlic cloves, 6 chopped sage leaves, seasoning and a drizzle of oil,
- 3
Bake the butternut squash for around 20 to 30 minutes until tender,
- 4
When the butternut is ready, remove from the oven, slightly mash with the back of a fork and leave to the side for then the risotto is ready,
- 5
In a deep frying pan, heat some oil and gentle fry the onions and garlic until soft (do not let it change colour as you want the sweet flavour),
- 6
Add the pancetta and cook for around 5 minutes (again careful not to burn),
- 7
Add the rice and stir for a minute so it’s nicely coated with the flavoured oil,
- 8
Add the wine and once it has soaked into the rice,
- 9
Add the a small amount of stock and stir,
- 10
Every time the rice soaks the liquid, add a little more stock,
- 11
Continue (patiently) adding stock and stirring, generally for about 20 to 25 minutes until the rice is cooked,
- 12
The consistency should be creamy so if you find its too dry then add a little more liquid, or if you find during the cooking its starting to look too watery then reduce the liquid,
- 13
When the rice is ready, turn the heat off, and add the butter, parmesan, seasoning and stir,
- 14
Place the lid on the pan and leave for 5 minutes for the rice to settle,
- 15
Spoon out into a bowl and top with parmesan.