Butternut Squash & Leek Risotto
Butternut squash and leek risotto
1 butternut squash, peeled, seeded, cut into 1/2-inch pieces, olive oil, litre chickenor veg stock, 1-2 leeks sliced, 225g arborio rice, good glug of white wine, 4 tbsp. double cream, plenty parmesan, chopped fresh sage
Preheat oven to 400°F/200 C/gas mark 6 - season squash with freshly ground salt and pepper, drizzle with half of olive oil and roast until tender and beginning to brown, about 40 minutes. Simmer stock and keep on low heat
Sauté leeks in a heavy based pan for around 10 minutes add rice; stir 1 minute. Add wine and simmer until absorbed, stirring constantly, about 2 minutes. Add hot stock gradually simmering until absorbed, stirring frequently. Add remaining stock about a ladle full at a time, allowing stock to be absorbed before adding more and stirring frequently, until rice is tender and mixture is creamy, about 25 minutes longer. Add roasted squash, cream, Parmesan cheese (keep some for sprinkling on top) and sage; stir until heated through.
