Baked Butternut squash risotto

Rachel Allen - bake book

Ingredients

• 3 tablespoons olive oil
• 1 small onion, peeled and chopped
• 2 cloves of garlic, peeled and finely grated or crushed
• 375g peeled butternut squash (weight when peeled), cut into 5mm-1cm cubes
• 325g risotto rice
• 125ml white wine
• 900ml vegetable or chicken stsock
• Salt and freshly ground black pepper
• 100g Parmesan cheese, finely grated
• 1 teaspoon finely chopped sage

To serve

• Some extra shavings or Parmesan cheese
• 25g pumpkin seeds, toasted (in the oven for a few minutes, or in a pan over a medium heat)

Method

1. Preheat the oven to 180˚C

2. Heat the olive oil in an ovenproof saucepan or deep ovenproof frying pan set over a low-medium heat, add the onion and garlic, cover and cook for 8-10 minutes until soft.

3. Add the cubed butternut squash and the rice and stir for 1 minute before adding the white wine. Allow the wine to bubble, uncovered, for 1-2 minutes until it has evaporated, then add the stock and bring to the boil.

4. Season with salt and pepper, cover and cook in the oven for 12-15 minutes or until the rice is just cooked, with the tiniest bit of bite (it should not be soft and mushy), and has absorbed the stock. Add the grated cheese and chopped sage and season to taste.

5. Serve on warmed plates or in warmed bowls sprinkled with shavings of cheese and toasted pumpkin seeds.