Home / Recipes / Butternut Squash Risotto with Parma Ham Crisps and Fresh Pesto

Butternut Squash Risotto with Parma Ham Crisps and Fresh Pesto

www.lifeandsoullifestyle.com - winter recipe

A fantastic winter recipe of Butternut Squash Risotto with Parma Ham Crisps and Fresh Pesto, It’s easy to make, warming and delicious – in other words, perfect for winter. Recipe serves: 4

Ingredients

1kg butternut squash, peeled and cut into bite-size chunks


3 tbsp olive oil

Bunch of sage, leaves picked , half roughly chopped, half left whole

1 ½ ltr good quality vegetable stock

50g unsalted butter

1 shallot, finely chopped

300g risotto rice (Arborio or Carnarolli)

1 small glass dry white wine

50g Parmesan, finely grated

For the pesto:

½ garlic clove, peeled and roughly chopped

1 handful of basil, roughly torn

55g/2oz pinenuts

55g/2oz fresh Parmesan, finely grated

150ml/1/4 pint olive oil

salt and pepper

 

www.lifeandsoullifestyle.com - winter recipe www.lifeandsoullifestyle.com - winter recipe img_20151118_193854 img_20151118_182641

Method

  • Preheat the oven to 180C. Toss the squash in 1 tbsp oil together with the chopped sage. Scatter into a shallow roasting tin and roast for 15-20 minutes until cooked through.
  • Bring the stock to the boil and keep on a low simmer. In a separate pan, melt half the butter over a medium heat. Stir in the shallot and cook gently for 8-10 minutes until soft but not coloured, stirring occasionally. Add the rice stirring continuously until the rice is shiny and the edges of the grain start to look transparent.
  • Pour in the wine and simmer until totally evaporated. Add the stock, a ladleful at a time, and stir the rice over a low heat for 20 minutes until the rice is cooked al dente (with a slightly firm, starchy bite in the middle). The risotto should be creamy and slightly soupy.
  • Gently fry the whole sage leaves in a little olive oil until crisp, then set aside on kitchen paper. When the squash is cooked, mash half of it to a rough purée and leave half whole.
  • When the risotto is just done, stir though the purée, then add the cheese and butter and leave to rest for a few minutes. Serve the risotto scattered with the whole chunks of squash, fresh pesto and the crisp sage leaves.

To make the pesto

  • Place all the ingredients in a pestle and pound well with the mortar to make a rough paste.
  • Season to taste.
  • Alternatively, place the ingredients in liquidiser and blend until smooth.

img_20151118_194803 www.lifeandsoullifestyle.com - winter recipe

Gallery

This slideshow requires JavaScript.

About Elsie Boat

Editor

Check Also

Introducing Remeo Gelato… the true taste of Italy in a jar.

Pizza, pasta, wine –these are all things that we can attribute to Italy, and it’s …

Introducing… MELLO Watermelon Seeds

  Snacking on seeds is nothing new, I never have a porridge or smoothie without …

Leave a Reply

logo
westfieldjosphine