Butternut Squash Risotto

A hearty, warming risotto for these freezing winter months, making the most of the squash season and its diversity.

Ingredients

(Generously serves 4)

400g arborio rice

1 large butternut squash

Bunch of cavolo nero

1 onion, finely diced

3 celery stalks, chopped

2 garlic cloves, crushed

2 lemons, zest and juice

1.5l stock

Large glass of white wine

1 bunch of sage, finely chop half the bunch and leave the rest of the leaves whole

100g butter

50g parmesan

100g gorgonzola

Method:

• In a casserole dish or heavy-based saucepan, start sweating the onion with a pinch of salt until softened slightly before adding the celery, the roasted garlic, the finely chopped sage stalks and the zest of two lemons and the juice of one.

• Whilst the onion is softening, prepare the squash into small cubes and roast them with olive oil, salt and pepper and garlic cloves for about 20 minutes at 180C, before removing the garlic cloves and cooking the squash for a further 10 minutes.

• Add the rice to the pan allowing it to toast a little before adding the wine. Keep adding the stock ladle by ladle and stirring continuously until all of the liquid has been absorbed and the rice is al dente (tender, but still with a bit of bite).

• In a separate pan over a high heat with no oil, start toasting the pine nuts until they start turning golden brown. Next, add the butter to the pan until it starts to brown and then add the whole sage leaves and fry until crispy.

• Now time to assemble - start by adding the shredded cavolo nero and allowing it to gently cook and soften before adding the remaining ingredients. Add the roasted squash, the shredded sage leaves, parmesan, gorgonzola and the brown butter sauce, mixing everything thoroughly. Finish with the pine nuts, crispy sage leaves and a squeeze of lemon.