Butternut Squash Risotto with Parma Ham Crisps and Fresh Pesto

TEMPLESPA The Most Revealing - A New Oxygen Peel - New product launch

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

About Elsie Boat

Hi, I’m Elsie, editor of Life and Soul Lifestyle. I’m a lifestyle journalist and copywriter and have been writing about beauty and lifestyle for 10+ years.

Check Also

www.lifeandsoullifestyle.com – foodie gifts

The Best Christmas Food and Drink Gifts

From the most decadent food hampers to quirky drinks brands and sweet treats, check out our pick of the best food and drink gifts.

www.lifeandsoullifestyle.com – Mother’s Day gifts from son

5 Mother’s Day gifts that’ll make her life easier this year

Thanks to AI technology, kitchen gadgets are cool again, here are 5 that make excellent Mother’s Day gifts.

logo