Butternut Squash Risotto

Ingredients

• 1 1/2 quartsvegetable stock
• 2 tbspolive oil
• 3 tbspbutter, 1 to start, 2 to finish
• 1onion, small, finely chopped
• 2 clovesgarlic, minced
• 1 lbbutternut squash, peeled, seeded and cut into ½-inch cubes
• 1 1/2 cupsarborio rice
• 1/2 cupdry white wine
• 2/3 cupParmesan, finely grated
• 6 leaffresh sage, chopped
• 1/4 tspground nutmeg
• 1 tspsalt
• 1/2 tspblack pepper

Method

1. 1

   Pour the stock into a saucepan and keep it just below a simmer over low heat.

2. 2

   Heat the olive oil and 1 tbsp of the butter in a large, heavy pan over medium heat. Cook the onion for 5 minutes, until soft, then add the garlic for 30 seconds.

3. 3

   Add the squash and rice and stir for 2 minutes, until the edges of the rice turn translucent. Pour in the wine and stir until it is absorbed, 1 to 2 minutes.

4. 4

   Add the hot stock a ladleful at a time, stirring often and letting each addition be absorbed before the next. After 18 to 22 minutes the rice should be creamy and just tender, and the squash soft enough to press into it with the spoon.

5. 5

   Take the pan off the heat and stir in the rest of the butter, the Parmesan, sage, nutmeg, salt and pepper. Cover and rest for 2 minutes, then stir once more and serve. It should flow slowly on the plate.

Nutrition per serving