This article originally appeared in the October 2015 Issue: Craving Comfort. Read it here!
- 200g risotto rice
- 1/2 white onion (finely diced)
- 1/2 butternut squash (peeled and cubed)
- 125ml white wine
- 750ml vegetable stock
- 30g parmesan cheese (grated)
- 2 tbsp olive oil
- 1 tsp butter
- a large handful of sage leaves
- Toss the cubed butternut squash with 1 tbsp olive oil, season with salt and pepper and place in a baking tray. Keeping a a few sage leaves aside, chop the rest of the sage and add to the butternut squash. Bake in a preheated oven at 200 C for 35-40 minutes until soft and golden. When cooked, blitz 2/3 of the cooked squash in a food processor and keep the rest for serving.
- For the risotto, place the remaining oil and butter into the pan with the chopped onion. Allow to soften (but not colour) for 5 minutes. Add the rice and stir to coat with the oils from the pan for a minute or two.
- Add the wine to the rice and stir constantly on a medium heat until the wine has absorbed and the rice starts to become creamy. Heat the vegetable stock in a separate pan and add to the rice, a ladle at a time, until the rice has completely absorbed the liquid and is al dente.
- To finish off the risotto, add the pureed squash, parmesan cheese and a twist of black pepper. Serve topped with the whole chunks of squash and some crisp sage leaves.