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