Butternut Squash and Sage Risotto with Pancetta

DIFFICULTY
Average Average
COOK TIME
Under 2 hrs. Under 2 hrs.
SERVES
8-10 8-10
Butternut Squash and Sage Risotto with Pancetta
Main INGREDIENTS
  • Vegetables
Ingredients
Method

Ingredients

  • Approx. 2.5 litres of chicken or vegetable stock 
  • 1 butternut squash, peeled and cut into 2cm cubes 
  • 1 cinnamon stick 
  • 15 slices of pancetta, cut into matchsticks 
  • 100g butter 
  • 4 small red onions, finely chopped 
  • 3 garlic cloves, finely chopped 
  • A handful of fresh sage leaves, finely sliced 
  • 2 red chillies, deseeded and finely chopped 
  • 400g tinned plum tomatoes, chopped
  • 600g Arborio rice 
  • 200ml white wine 
  • Olive oil
  • A handful of fresh sage leaves, left whole
  • 80g Pecorino or Parmesan cheese, grated
  • Sea salt and freshly ground black pepper

  • Method

  • 1
    Pour the stock into a Toughened Non-Stick 20cm Saucepan and bring to the boil. Check the seasoning and add a little salt and black pepper, to taste, if required. Add the squash and the cinnamon stick, reduce the heat to a simmer and cook the squash until completely tender, about 20-25 minutes.
  • 2
    Meanwhile, place the pancetta into a Toughened Non-Stick 20cm Deep Casserole and place over a low to medium heat. Fry until it starts releasing some of its fat, then add 70g of the butter, the onion, garlic, sliced sage and chilli and a good pinch of salt. Lower the heat and cook gently for 15 minutes until the onions are soft and sweet, then add the tomatoes and cook for a further 5 minutes. 
  • 3
    Turn the heat back up to medium and stir in the rice. Cook, stirring for a few minutes so the rice cooks in the tomato juices, then pour in the wine and stir until it is all absorbed.
  • 4
    Remove the squash from the saucepan, reserving the stock and cinnamon stick, and put into a large bowl. Mash the squash until completely smooth, season well with salt and pepper and put to one side. Keep the stock hot.
  • 5
    Start adding the hot stock to the rice in the casserole, a ladleful at a time, stirring and allowing the previous one to be absorbed before adding the next. Keep going, stirring as often as you can, until all the liquid has been absorbed and the rice is just al dente ? this should take about 25-30 minutes. You want the consistency to be quite runny, so add a little extra boiling water if needed. Include the cinnamon stick in the risotto during this cooking stage if you wish.
  • 6
    Gently heat a good glug of olive oil in a small Toughened Non-Stick frying pan, add the whole sage leaves and fry gently until just crisp. Drain and set aside.
  • 7
    Remove the cinnamon stick from the risotto and stir in the mashed squash followed by the remaining 30g of butter and half the grated cheese ? stir until they?ve melted away. Check and adjust the seasoning, then serve with a good sprinkling of the remaining Pecorino or Parmesan cheese and the fried sage leaves