RECIPE: Squash and Sage Risotto

by - December 20, 2009

The last couple of years I have really gotten into squashes and pumpkins. So cheap and so pretty - an ingredient to cook with AND an ornament to decorate the kitchen for a few days? Bargain in my book. I picked up a cute little Carnival Squash that was about 10cm round but any squash will do.

Serves 2

Cube a Carnival Squash (or similar) into 15mm pieces and add to a pan of stock made fresh or with good quality bouillon (roughly 600ml) and cook until tender. Remove the squash and set aside, keeping the stock hot.

Meanwhile fry a finely chopped medium sized onion in a deep, wide pan with 1 tbs olive oil until translucent. Add 6 finely chopped sage leaves and cook for 2 minutes. Add 150g abroio or carnaroli rice to the pan and stir until coated and turning translucent. Add a small glass of white wine, stirring until absorbed. Add your stock one ladle at a time, adding another ladle once absorbed. Before the rice is cooked through add half of the cooked squash, letting it melt into the rice as you add more ladles of stock.

When the rice is cooked through but still has a little bite and the risotto is creamy and loose add the remainder of squash and stir gently to warm through. Season to taste.

Serve immediately with grated Parmesan cheese and pumpkin seeds.

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