Crown prince squash risotto

By Matt Tebbutt
From Saturday Kitchen

Ingredients

• Crown prince squash: 1, peeled and diced
• Olive oil: 4 tbsp
• Fresh thyme: 1 tbsp, chopped
• Onion: 1, finely chopped
• Garlic cloves: 2, crushed
• Leek: 1, white parts only, chopped
• Bay leaf: 1
• Parmesan rinds: 2
• Arborio rice: 300g/10½oz
• Italian white wine (such as Fiano or similar): 150ml/¼ pint
• Hot vegetable stock: 1.5 litres/1⅔ pints
• Unsalted butter: 80g/3oz
• Parmesan: 50g/1¾oz, grated
• Lemon juice: a squeeze
• Fresh sage leaves: 12
• Hazelnuts: 8, cracked
• Salt and freshly cracked black pepper: to taste

Method

1. Preheat the oven to 220C/200C Fan/Gas 7.
2. Prepare the squash:
   • Toss diced squash with olive oil and thyme.
   • Roast on a baking tray for 30 minutes until soft.
3. Start the risotto base:
   • In a saucepan over medium-low heat, add olive oil.
   • Sauté onions, garlic, leek, and bay leaf for 10 minutes until soft.
4. Cook the risotto:
   • Add roasted squash and Parmesan rinds to the saucepan.
   • Stir in the rice, then add the wine.
   • Allow wine to reduce by half.
   • Gradually add hot stock, one ladle at a time, stirring constantly.
   • Cook for 18-20 minutes, until rice is al dente (with a slight bite).
5. Finish the risotto:
   • Stir in 30g butter, some grated Parmesan, and a squeeze of lemon juice.
   • Let stand for a few minutes.
6. Prepare the sage and hazelnut topping:
   • In a small frying pan, heat 50g butter until it turns brown.
   • Add sage leaves and cook until crispy.
   • Stir in hazelnuts to coat with brown butter.
7. Serve:
   • Spoon risotto into pasta bowls.
   • Top with crispy sage leaves and hazelnuts.
   • Finish with additional grated Parmesan.