Butternut Squash Risotto

Serves 4

INGREDIENTS:

1 tbsp olive oil

1 butternut squash

Bunch of fresh thyme

50g butter

2 or 3 shallots (depending on the size) , peeled and finely diced

2 cloves of garlic, crushed

300g risotto rice

100ml white wine

1 litre pints hot chicken or vegetable stock

1 tbsp mascarpone

50g freshly grated parmesan cheese

sea salt and freshly ground black pepper

METHOD:

Pre-heat the oven to 200oC (fan).

Cut the whole butternut squash in half lenghways, and place on a roasting tray. Drizzle with olive oil, a couple of sprigs of thyme, and a sprinkle of sea salt. Roast in the pre-heated oven for 25 minutes, or until cooked.

Place a casserole dish or medium saucepan over a low to medium heat and melt the butter. Stir in the shallots and garlic, cover and sweat for 3 minutes. Remove the lid and stir in the rice and stir for a 3-4 minutes.

Pour in the white wine, stir and leave to simmer until all the wine is absorbed, Next add the hot stock, ladle by ladle until all the stock is absorbed stirring every few minutes. It should take between 15 to 20 minutes for the rice to cook. But taste as you go, and season with sea salt and freshly ground black pepper.

Once the butternut squash has roasted remove it from the oven, and discard the seeds. Using a large spoon, scoop the butternut squash into a bowl, and add the mascrapone and 2 teaspoons of chopped fresh thyme. Season with sea salt and freshly ground black pepper, and using a potato masher, mash until you have a puree.

Stir the pureed butternut squash into the cooked risotto rice, and serve with grated parmesan cheese.