- Prep Time : 20 min
- Cook Time : 35 min
Serves: 4 > Difficulty: Medium
For extra crunch, toast some pine nuts in a hot pan and sprinkle over the top of the risotto.
- 1 Butternut Squash
- 1 bunch of fresh sage leaves
- 2 Tablespoons Ground Coriander Seeds
- Salt and pepper
- Olive Oil
- 4 generous tablespoons creme fraiche
- Vegetarian Parmesan (without rennet)
- Optional: pine nuts
- 2 Pints vegetable stock
- 1 onion
- 1 clove of garlic
- 400 gs risotto rice
- 2 wineglasses of dry white wine or Amontillado sherry
Preheat your oven to gas mark 5, about 190 degrees. Cut your butternut squash in half, scoop out the seeds, cut the squash lengthways into half inch chunks. Put the squash chunks on a baking tray. Dust generously with crushed coriander seeds, salt, pepper and drizzle olive oil all over. Put them in the oven for about 30 minutes. Chop one silverskin onion and one clove of garlic and add to a splash of olive oil and knob of melted butter which have been heated in a large deep pan. Once the onion and garlic have softened, add the risotto rice and stir, making sure each grain of rice is coated with oil / butter. Add two wine glasses full of dry white wine or Amontillado sherry and simmer until the alcohol has reduced. Make 2 pints of vegetable stock (I use Knorr vegetable stock cubes) and once the alcohol has reduced from the pan start ladling in the hot stock. Turn the heat down to a simmer and stir, stir, stir. Keep adding ladles of the stock till it’s finished and the rice has cooked.
Continue adding ladlefuls of stock, stirring continuously and allowing each ladleful to be absorbed before adding the next. Well cooked risotto rice is soft but with a slight bite in the middle. Season with salt and ground black pepper. Finely chop a bunch of fresh sage leaves and add them to the butternut squash for the last five minutes of baking. Once the squash is finished put it in a bowl and mash it up a bit. Let it cool and, in the meantime, grate a generous lump of vegetarian parmesan (ie without rennet). Add the squash and parmesan to the risotto and stir in. Add about 3 or 4 tablespoons of crème fraîche (half fat crème fraîche if you’re being good). Serve onto warmed plates with a tiny dollop of extra crème fraîche and a sprinkling of extra sage leaves. For extra crunch, toast some pine nuts in a hot pan and sprinkle over the top of the risotto.