Squash and Chestnut Risotto
1 tablespoon rapeseed oil
1 tablespoon of butter
1 large onion, finely chopped
X2 finely chopped garlic cloves
Approx 800ml vegetable stock
200g risotto rice
1 large glass of white wine
1 small handful of sage leaves
Chestnuts (I used the vac-packed pre-cooked kind but even better if you can get hold of fresh ones and roast those!)
X2 cups of peeled and chopped squash in 1cm cubes
20g parmesan cheese
Salt & pepper
1. Place the cubed squash in a roasting tray and coat a little oil and salt and pepper. Roast for 30 minutes or until cooked.
2. Whilst the squash was cooking, heat the oil and the butter in a large pan . Add the onion and fry until softened.
3. Stir the in the garlic and roughly chopped sage leaves - all but one, this can be fried lightly to crop for a garnish.
4. Stir in the rice to coat every grain, add the wine and cook until wines is absorbed.
5. Add the stock, about a quarter at a time, making sure each addition has been absorbed before you add the next. When you stirred in half the stock add half the squash and stir in. Continue to add the stock with the same method, until the stock is used up and the rice cooked.
6. Take the rice off the heat and stir in the parmesan, season to taste then add the remaining squash. Sprinkle over a few chopped chestnuts before serving.