Butternut Squash Risotto

Total Time: 1 hr 40 mins Preparation Time: 40 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 large butternut squash
• 2 tablespoons chopped rosemary
• 2 tablespoons olive oil
• 1 pint chicken stock
• 3 1/2 ounces butter, softened
• 1 red onion, finely chopped
• 1 celery, finely chopped
• 10 1/2 ounces risotto rice
• 3 ounces parmesan cheese, finely grated
• freshly ground salt and pepper
• toasted pumpkin seeds, to garnish

Recipe

• 1 preheat the oven to 350°f cut the squash into quarters and remove the seeds.
• 2 dice the flesh into 1in cubes and toss with rosemary and olive oil.
• 3 place in a roasting tin and roast for 20 minutes or so, until soft and slightly caramelised.
• 4 heat the chicken stock and keep warm.
• 5 melt half of the butter in a large frying pan over a low heat and fry the onion and celery for 15-20 minutes, until very soft.
• 6 remove the pan briefly from the heat, add the garlic and rice and stir until the grains are coated with butter.
• 7 return the pan to a high heat - add 2 ladlefuls of stock and simmer until the rice has absorbed it all, stirring all the time.
• 8 add the roasted squash to the rice and simmer until it softens and breaks up into the risotto.
• 9 repeat the process of adding the stock, 2 ladles at a time, until the rice has absorbed nearly all the liquid - this should take about 15 minutes.
• 10 stir in the remaining butter and parmesan cheese. stir and season with salt and freshly ground black pepper. garnish with pumpkin seeds and serve.