Crown prince squash risotto – Saturday Kitchen

Updated at: Tue, 15 Oct 2024 11:34:47 GMT

Step 1

Preparation time

Step 2

less than 30 mins

Step 3

Cooking time

Step 4

1 to 2 hours

Step 5

Serves

Step 6

Serves 4

Step 7

Preheat the oven to 220C/200C Fan/Gas 7.

Step 8

Prepare the squash

Step 9

Toss diced squash with olive oil and thyme.

Step 10

Roast on a baking tray for 30 minutes until soft.

Step 11

In a saucepan over medium-low heat, add olive oil.

Step 12

Sauté onions, garlic, leek, and bay leaf for 10 minutes until soft.

Step 13

Add roasted squash and Parmesan rinds to the saucepan.

Step 14

Stir in the rice, then add the wine.

Step 15

Allow wine to reduce by half.

Step 16

Gradually add hot stock, one ladle at a time, stirring constantly.

Step 17

Cook for 18-20 minutes, until rice is al dente (with a slight bite).

Step 18

Stir in 30g butter, some grated Parmesan, and a squeeze of lemon juice.

Step 19

Let stand for a few minutes.

Step 20

Prepare the sage and hazelnut topping

Step 21

In a small frying pan, heat 50g butter until it turns brown.

Step 22

Add sage leaves and cook until crispy.

Step 23

Stir in hazelnuts to coat with brown butter.

Step 24

Spoon risotto into pasta bowls.

Step 25

Top with crispy sage leaves and hazelnuts.

Step 26

Finish with additional grated Parmesan.

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