Friday, 1 November 2013

Trick or Treat Risotto

Continuing on from the comfort food theme in my last post, I thought I would blog one of my favourite dish's ever. Butternut Squash and Pancetta Risotto. Autumn is the season for warm, homely food. Dishes that pack a punch but warm those cockles.  Pumpkins are everywhere at the moment, a sign of that American 'holiday' Halloween. You can't turn round any corner with out those creepy, carved pumpkins staring you in the face.  Don't get me wrong, I even had my first attempt at carving one on Sunday. Not going to lie, I was pleased as punch with how it turned out.  Pumpkins are in the same family as Butternut Squash, but a lot more flavoursome and make the ideal paring with the pancetta. A beautiful combination of salty and sweet.

To make enough risotto for 2 people you will need the following.



  • One small onion
  • 2 cloves of garlic
  • 2 large handfuls of arborio risotto rice
  • one butternut squash
  • dried thyme
  • pancetta
  • large glass of wine
  • 500ml stock
  • a good grating of parmesan

1. Take your butternut squash and chop into small chunks. I like to keep the skin on as it crisps up. Feel free to peel the skin off if you prefer. Drizzle with olive oil and sprinkle with some of the dried thyme, season and pop into a pre heated oven (190c) for about 40-45 mins.


2. Whilst your squash is in the oven, finely chop your onion and garlic and gently fry until soft.

3. Add your rice and stir into the onion mixture.


4. Add your wine and stir until absorbed. this should take 3-4 minutes. 

5. Once the wine has almost absorbed add in your stock a bit at a time until the rice is soft and the liquid has all been absorbed. 



6. Whilst the rice is simmering, fry your pancetta on a low heat until crisp.

7. After 40 mins take half your squash and smash it and then stir into the rice mix.




8. Stir in your pancetta.




9. Add a knob of butter for extra glossiness and to add more depth to the flavour.

10. Take the rest of the squash out of the oven and plate up. I like to sprinkle parmesan shavings over the top for a yummy flavour and also decoration.






Enjoy.

xxxxxx

P.s what do you think of my new plates? I got a little over excited in John Lewis when I saw them.

3 comments:

  1. Looks yum. what did you season the butternut squash with before you put it in the over? Going to give this one a go
    Aileen

    ReplyDelete
  2. This sounds delicious! I've never really done anything with pumpkin before.

    Those plates are gorgeous :)

    Hmm maybe...

    ReplyDelete
    Replies
    1. Its so good and actually pretty versitile. Yay glad you like the plates :)

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