Wednesday, 22 May 2013

Butternut Squash Risotto with Pinenuts and Balsamic Glaze

I love anything involving butternut squash and balsamic so when I saw this I thought I’d give it a whirl. I’ve had risotto in the past but always been a bit skeptical about making it myself. I have to say, this was delicious and I have discovered I absolutely love pine nuts. So try if for yourself – the first attempt of this I used white wine vinegar instead of the white wine itself, purely out of laziness as I’d have a long day at work and didn’t feel like heading to Waitrose. I actually preferred the taste because I’m a fan of anything vinegary so stick to the white wine if you wish.

For Risotto:
1 small butternut squash
960ml (4 cups) chicken stock
2 tablespoons extra virgin olive oil
3 shallots, chopped
2 cloves garlic
1 tablespoon chopped fresh sage (I used dried out of ease)
200g (1 cup) arborio rice
62.5ml (1/4 cup) dry white wine
1 tablespoon unsalted butter
salt and black pepper, to taste
55g (1/2 cup) grated cheese – I used a grated parmesan
For Garnishes:
35g (1/4 cup) pine nuts
59ml (1/4 cup) extra virgin olive oil
8-10 fresh sage leaves (optional – I used dried sage)
Balsamic Glaze
Preheat oven to 180. Cut squash in half (lengthways) and rub with olive oil and season.
Place cut side down on a foiled baking sheet, pricking a few times before putting in the oven to roast until tender (35-40 minutes)
Remove from oven and leave to cool. When cool remove flesh out of the skin and puree until smooth (you can even mush it with a fork if you don’t have a food processor)
Warm chicken stock in a small pan on a low heat and cover.
Next, prepare the finishing touches; the garnishes. Heat small amount of oil in a small saucepan and add the pine nuts once the oil is hot. Coat the nuts and leave for 2 minutes (or until nuts go a little brown). DO NOT leave them unattended as they burn very quickly
Put nuts on a paper towel to soak some of the oil off and leave to one side. In the same pan, add a little more oil and add sage leaves (if using dried, ignore this steo) Cook for about half a minute and place onto papertowel to cool.
In a large saucepan, sauté garlic and shallots for 2-3 minutes. Add chopped the sage and cook for a further minute. Add your rice and coat. After a few minutes, the wine (or white wine vinegar in my case) can be added – stir until absorbed completely.
Slowly add chicken stock a little at a time, waiting until it has been absorbed before adding more to the pan. After about 20 minutes the rice should be almost done (if not leave a little longer until the rice is soft) but once done, it’s time to add the pureed butternut squash.
Top with your grated cheese and season with salt and pepper, as well as your drizzled glaze, pine nuts and sage.
N xo

No comments:

Post a Comment