Butternut Squash Risotto

4 standard portions

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Ingredients

• 270 g Risotto (arborio) rice
• 1 Butternut squash (cubed and roasted)
• 1 tbsp Olive oil
• 1 tbsp Olive oil
• 4 Shallots (diced)
• 3 Garlic clove (crushed)
• 1000 ml Vegetable stock
• 150 ml White wine
• 4 tablespoons Crème fraîche
• 2 tablespoons Fresh basil (chopped (plus some extra for serving))
• 50 g Parmesan (grated)
• 1 pinch Fine sea salt and ground black pepper (for seasoning)
• Pine nuts (to serving)

Method

1. Preheat your oven to 180°C/160°C(fan)/350°F/Gas 4.
2. Cut 1 Butternut squash into cubes.
3. Mix the squash with 1 tbsp Olive oil and roast for 40 minutes
4. Heat1 tbsp Olive oil in a large pan and cook 4 Shallots and 3 Garlic clove and gently cook for around 5 minutes, until soft.
5. Add 270 g Risotto (arborio) rice and cook for 2-3 minutes, coating the rice in the oil.
6. Add 150 ml White wine and cook until most (but not all) has reduced.
7. Add a ladle of the 1000 ml Vegetable stock and cook on simmer. Once most of the stock has reduced, add another ladle of stock. Keep repeating this a ladle at a time. This will take about 20-25 minutes and the rice should be cooked by then.
8. Stir in the butternut squash, 4 tbsp Creme fraiche, 50 g Parmesan, 2 tbsp Fresh basil and 1 pinch Sea salt and black pepper.
9. Mix well and serve.
10. Top with more basil and Pine nuts.