Maple + Squash Risotto
Maple & Squash Risotto
Serves 4
You will need:
3 tablespoons olive oil
Butternut squash, peeled and diced into 2cm cubes
1 tablespoon butter
3 shallots, sliced
2 cloves garlic, sliced
200g basmati rice
1200ml stock
2 tablespoon maple syrup
60g parmesan
1 teaspoon butter
10 sage leaves, sliced
Pinch of chilli flakes (optional)
Preheat oven to 220°C, 425°F, Gas 7. Toss the squash in two tablespoons of olive oil and a little salt and roast for about 20 minutes until tender.
Heat the rest of the oil in a non stick pan along with the butter and gently sweat the shallots and garlic then add the rice. Stir in the stock about 200ml at a time, allow to absorb before adding more. Continue until the rice is tender and creamy.
When the squash is cooked drizzle with maple syrup then return to the oven for two more minutes. Stir the parmesan and butter into the rice, divide among four bowls and top with the squash, sage and chilli flakes if using.