Sunday, 21 December 2014
Butternut Squash and Sage Risotto
1 clove garlic
a few sage leaves, chopped finely
1 butternut, peeled and cut into chunks of about 3cm
1 litre veg stock (I used Knorr stockpot)
1 mug risotto rice (Arborio)
1/2 tsp smoked paprika
1/2 tsp paprika
1/2 tsp dried tarragon
1 bay leaf
small glass of white wine
freshly ground black pepper
parmesan /vegetarian hard cheese
1. Finely chop the shallot and onion and fry gently in some olive oil in a large heavy saucepan until softened, but not too brown.
2. Add the crushed garlic, herbs and spices, and the butternut, stirring around for a minute or two. Then stir in the rice and the white wine, giving it a good stir to coat the rice.
3. Add the hot stock a ladleful at a time, stirring frequently, allowing it to be absorbed before adding the next one.
4. Keep adding stock until the rice is cooked al dente and the risotto is not too soupy. Add a good grinding of black pepper and serve immediately with shards of cheese made using a vegetable peeler (or grated).