“Pumpkin and other winter squash are very popular in italy and appear in many classic recipes. If pumpkins are out of season, use butternut or onion squash – the flavours will be slightly different, but they both work well.”
- 225 g butternut squash or pumpkin flesh
- 1 cooking apple
- 120 ml water
- 25 g (2 tbsp) butter
- 25 ml olive oil
- 1 onion, finely chopped
- 1 garlic clove, crushed
- 275 g risotto rice (aborio)
- 175 ml fruity white wine
- 900ml – 1000ml simmering vegetable stock
- 75 g parmesan, freshly grated
- salt and freshly ground pepper
Cut the squash into small pieces. Peel, core and roughly chop the apple. Place in a pan and pour in the water. Bring to the boil, then simmer for about 15-20 minutes until the squash is very tender. Drain, return the squash mixture to the pan and add half the butter. Mash the mixture roughly with a fork to break up any large pieces, but leave the mixture chunky.
Heat the oil and remaining butter in a pan and fry the onion and garlic until the onion is soft. Tip in the rice. Cook, stirring constantly, over medium heat for 2 minutes until it is coated and the grains are slightly translucent.
Add the wine and stir into the rice. When all the liquid has been absorbed, begin to add the stock a ladleful at a time, making sure each addition has been absorbed before adding the next. This should take around 20 minutes.
When roughly two ladlefuls of stock are left, add the squash and apple mixture together with another addition of stock. Continue to cook, stirring well and adding the rest of the stock, until the risotto is very creamy. Stir in the Parmesan cheese, adjust the seasoning and serve immediately.
Source : RICE by Christine Ingram
Servings/Yield : 3-4 servings
Rating : 4 out of 5 (Would use a sweeter apple next time)
Difficulty : Easy
Cuisine : European : Mediterranean : Italian
Course : Main
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