Butternut Squash Or Pumpkin Risotto With Fried Sage And Coolea
INGREDIENTS
This is quite a simple risotto recipe with a little twist for fun.
- 1 butternut squash (1KG), peeled de-seeded and diced into 1.5-2 cm chunks
- 1200 ml stock (chicken or veg)
- 30g butter
- 2 tbsps extra virgin olive oil
- 1 large onion, chopped
- 1 clove of garlic, crushed
- A good pinch of salt
- A good twist of pepper
- 300g good risotto rice
- A glug of white wine
- 30g butter and 2 tbsps extra virgin olive oil again to fry the sage leaves
- Sage leaves butter and Coolea or Parmesan cheese to finish
METHOD
- Put the butternut squash in a saucepan with the stock and simmer for 15 mins until the squash is tender.
- Remove 1/2 the cooked squash and set aside for later. Blend the rest of the squash with the stock and keep warm to use in the risotto.
- While the squash is simmering in the stock, sweat the onion, salt and pepper in the butter and oil in a low wide pan on a medium heat.
- When the onions are soft add the garlic and cook for 5 mins more.
- Then add the rice and stir around in the butter and onions for another minute or two then deglaze with the wine.
- When the wine is absorbed start adding the blended stock and squash one ladle at a time stirring regularly until its is all absorbed and the rice is just cooked.
- Add the cooked squash that was set aside from earlier with the last ladle of stock. Fry 3-5 sage leaves per person in a pan with with the extra oil and butter. Serve in warm bowls with sage butter spooned over each dish grated Coolea or Parmesan cheese
