A fantastic winter recipe thar is easy to make, warming, and delicious. The risotto is creamy and packed with flavour, and the parmesan ham crisps add a salty, crispy touch. The fresh pesto is the perfect finishing touch, adding a bright, herbaceous flavour.
Ingredients:
- 1kg butternut squash, peeled and cut into bite-size chunks
- 3 tbsp olive oil
- Bunch of sage leaves picked , half roughly chopped, half left whole
- 1 ½ ltr good quality vegetable stock
- 50g unsalted butter
- 1 shallot, finely chopped
- 300g risotto rice (Arborio or Carnarolli)
- 1 small glass dry white wine
- 50g Parmesan, finely grated
For the pesto:
- ½ garlic clove, peeled and roughly chopped
- 1 handful of basil, roughly torn
- 55g/2oz pine nuts
- 55g/2oz fresh Parmesan, finely grated
- 150ml/1/4-pint olive oil
- salt and pepper
Method:
- Preheat the oven to 180C. Toss the squash in 1 tbsp oil together with the chopped sage. Scatter into a shallow roasting tin and roast for 15-20 minutes until cooked through.
- Bring the stock to the boil and keep on a low simmer.
- In a separate pan, melt half the butter over a medium heat. Stir in the shallot and cook gently for 8-10 minutes until soft but not coloured, stirring occasionally.
- Add the rice stirring continuously until the rice is shiny and the edges of the grain start to look transparent.
- Pour in the wine and simmer until totally evaporated.
- Add the stock, a ladleful at a time, and stir the rice over a low heat for 20 minutes until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy.
- Gently fry the whole sage leaves in a little olive oil until crisp, then set aside on kitchen paper.
- When the squash is cooked, mash half of it to a rough purée and leave half whole.
- When the risotto is just done, stir though the purée, then add the cheese and butter and leave to rest for a few minutes.
- Serve the risotto scattered with the whole chunks of squash, fresh pesto and the crisp sage leaves.
To make the pesto:
- Place all the ingredients in a mortar and pound well with the pestle to make a rough paste.
- Season to taste.
- Alternatively, place the ingredients in liquidiser and blend until smooth.
Wine Pairing
This dish is perfect for a winter night in with a good glass of wine. Here are a few suggestions:
- Pinot Noir: This is a classic pairing for butternut squash. The earthy, mushroomy flavours of pinot noir will complement the sweetness of the squash.
- Chardonnay: Chardonnay is another good choice. The buttery, oaky flavours of chardonnay will stand up to the richness of the risotto.
- Sauvignon Blanc: Sauvignon blanc is a refreshing choice that will cut through the richness of the risotto. The grassy, citrusy flavours of sauvignon blanc will also complement the fresh pesto.