I love to make Parmesan crisps to serve on the baked risotto for a delicious crunch...
Ingredients
Serves 4-6
- 3 tablespoons olive oil
- 1 small onion, peeled and chopped
- 2 cloves of garlic, peeled and finely grated or crushed
- 375g peeled butternut squash! (weight when peeled), cut into 1cm cubes
- 325g risotto rice, such as Arborio or Carnaroli
- 125ml white wine
- 900ml vegetable or chicken stock
- Salt and freshly ground black pepper
- 100g Parmesan cheese, finely grated
- 1 tsp finely chopped sage, thyme or rosemary
To serve
- Some extra shavings of Parmesan cheese
- 25g pumpkin seeds, toasted (in the oven for a few minutes, or in a pan over a medium heat)
Method
1. Preheat the oven to 180ºC/160'Fan/350°F/Gas mark 4.
2. Heat the olive oil in an ovenproof saucepan or deep ovenproof frying pan set over a low–medium heat, add the onion and garlic, cover and cook for 8–10 minutes until soft.
3. Add the cubed butternut squash and the rice and stir for 1 minute before adding the white wine. Allow the wine to bubble, uncovered, for 1–2 minutes until it has evaporated, then add the stock and bring to the boil.
4. Season with salt and pepper, cover and cook in the oven for 12–15 minutes or until the rice is just cooked, with the tiniest bit of bite (it should not soft and mushy), and has absorbed the stock. Add the grated cheese and chopped sage and season to taste.
5. Serve on warmed plates or in warmed bowls sprinkled with shavings of cheese and toasted pumpkin seeds.
Top Tip
I love to make Parmesan crisps to serve on the baked risotto for a delicious crunch. To make these, just scatter finely grated parmesan in a single layer on parchment paper, in rounds approximately 8-10 centimetresi n diameter, then baking in the risotto oven for 5-6 minutes, or until light golden, then remove from oven, allow to cool. Serve on top of the risotto.
