Butternut squash risotto with chestnut and pancetta #theingredientdiaries #recipe #comfortfood

Recipe 29 of 30 – butternut squash risotto

Serves 4
Ingredients:
1 small butternut squash
2 tbsp olive oil
50g butter
1 onion, finely chopped
1 celery, finely chopped
300g arborio risotto rice
175ml dry white wine
1 L 800ml-1L vegetable stock
50g Parmigiano Reggiano, finely grated, plus extra to serve
For the crispy topping:
75g pancetta
100g cooked chestnuts
1 tbsp olive oil
75g kale, shredded, thick stems removed
50g g Parmigiano Reggiano, finely grated

1. Preheat the oven to 200ºC, gas mark 6. Cut the butternut squash in ½ and remove the seeds. Score, place onto a baking tray and rub with 1 tbsp olive oil. Roast for 45 mins – 1 hour until tender and caramelised.
2. Meanwhile, heat the remaining oil and 25g butter in a large saucepan. Add the onion and celery and cook on a low heat for 10-15 minutes, until soft and translucent. Stir in the rice, then add the wine and simmer until absorbed.
3. Keeping the rice pan on a low heat, add the stock a ladleful at a time, stirring until each has been absorbed before adding the next ladle. Repeat the process for 25-30 minutes, until the rice softens and is almost cooked through. You might need to add a little boiling water if the stock is fully absorbed but the rice isn’t quite soft.
4. Once the squash is cooked, use a spoon to tease the flesh away from the skin and add straight into the risotto. Discard the skin. Stir the roasted squash into the risotto. Take the pan from the heat, add the parmesan and remaining butter, stir briefly, then cover and allow to rest for 5 minutes.
5. For the topping, fry pancetta until crisp, then crumble in the chestnuts and add the kale. When cooked through, sprinkle over the risotto just before serving.
#ButternutSquash #ChristmasFood #Festive #Recipe #MarthaCollison