This is one of my favourite Autumn meals. It’s just somehow really comforting and the colour never fails to cheer me up even on the wettest and darkest of British days.
- 1 large organic butternut squash
- Generous splash of olive oil
- 1 large onion – chopped
- 2 cloves of garlic – chopped
- 1 large mugful of Arborio rice
- 1 – 2 litres of organic vegetable stock (I use Kallo organic stock cubes)
- Handful of toasted pine nuts
- Handful of fresh sage
- Sea salt and pepper to season
- First of all you need to peel the butternut squash. My friend Sarah B gave me a great tip, which was to immerse the squash in boiling water for a couple of minutes first, making the peeling process a whole lot easier
- Chop and de-seed the squash and pop on a baking tray (with a drizzle of olive oil and a sprinkle of sea salt) in the oven for about 45 minutes at 180°C.
- Once your butternut squash has almost finished roasting pour the olive oil into a large pan and add the garlic and chopped onion for a few minutes to soften
- Whilst the garlic and onion is softening add a second pan to the hob and put your vegetable stock on to simmer. Ideally you want to keep this simmering the whole time so you can add the hot stock to the risotto – Thanks to Sarah P for this particular tip!
- Add the Arborio rice to the garlic and onions and stir through on a high heat for a couple of minutes until the edge of the rice grains start to go translucent
- Drop the heat under the rice, garlic and onions and begin to slowly add the stock, all the while stirring and “massaging” the rice with a wooden spoon to release all the starch, which will add to the delicious creaminess of the risotto later
- After about 15 – 20 minutes you can add the roasted butternut squash and half of the fresh sage
- Continue the process of stirring and adding stock until the rice is cooked (don’t overcook it though – you still want it to retain a bit of a ‘bite’)
- Season to taste
- Serve the risotto with toasted pine nuts, the remainder of the sage and a rocket salad