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Member recipe

Butternut squash risotto with crispy sage and pancetta

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Cooking time

Prep: 15 minutes Cook: 1 hour

Servings

6

Butternut squash risotto with crispy sage and pancetta

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Ingredients

  • 350g butternut squash pieces
  • 1 onion, roughly chopped
  • 3tbsp olive oil
  • 350g risotto rice
  • 200ml white wine
  • 1 litre hot chicken stock
  • 12 crispy pancetta slices
  • Small handful sage leaves

Method

  1. Heat the oven to 200C, gas 6. Tip the squash and onion onto a baking tray, toss in 2tbsp oil to coat the veg and bake for 20 mins until softened.

  2. Meanwhile, heat the remaining oil in a large, heavy-based pan, then stir in the risotto rice and cook for 1 min until coated. Add the wine and cook, stirring, until it is absorbed.

  3. Next, start adding thehot stock a ladleful at a time, stirring frequently, only adding more once the liquid has been absorbed by the rice, about 15 mins.

  4. Divide the risotto between 6 plates and top each with 2 pieces of crisp pancetta and 2 sage leaves to serve.

  5. Tip the roasted vegetables into a food processor and whizz to a smooth paste, adding a little milk if needed. Stir this through the rice and season to taste.

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