Roast squash and sage risotto

Ingredients: 
squash
sage
arborio rice
butter and olive oil
1 onion
1 garlic clove
white wine
chicken or vegetable stock
parmesan
Method: 
  • Rinse any mud from the squash skin and place the whole squash directly on an oven shelf in the middle of the oven with a baking tray on the shelf below to catch any drips. 
  • Turn the oven on to 180degrees and cook the squash for about 1.5 hrs or until the skin begins to char and the flesh inside feels soft.
  • Take out of the oven and, when cool enough to handle, remove the flesh from the squash, discarding the seeds and skin.
  • Using butter, olive oil, finely chopped onion, one garlic clove, arborio rice, wine and chicken or veg stock follow the usual procedure to make a risotto.
  • When the rice is half cooked add half of the squash and some finely chopped sage leaves then continue to cook the risotto by adding ladles of stock.
  • Once the rice is just cooked but still has a little bite, remove from the heat and add the remaining chunks of squash, a few knobs of cold butter and lots of finely grated Parmesan. Stir then season to taste, cover and leave alone for five mins.
  • Heat a small amount of flavourless oil in a small frying pan and fry a few whole sage leaves until crisp, taking care not to burn them. Remove from the oil and drain on kitchen paper. 
  • Serve the risotto, garnishing with extra Parmesan and the crispy sage leaves.
Original Source: 

Sarah Ellwood