Butternut Squash Risotto

Serves 4

INGREDIENTS

1 butternut squash

1 tablespoon olive oil

Small bunch of thyme, plus 2 teaspoons

chopped thyme leaves

50g (1¾oz) butter

2–3 shallots (depending on size),

finely chopped

2 garlic cloves, crushed

300g (10½oz) risotto rice

100ml (3½fl oz) white wine

1 litre (1¾ pints) hot chicken stock or vegetable stock

1 tablespoon mascarpone

50g (1¾oz) Parmesan cheese, finely grated

Sea salt flakes and freshly ground black pepper

METHOD

Preheat the oven to 200°C fan (425°F), Gas Mark 7.

Cut the squash in half lengthways and place it on a roasting tray. Drizzle with the olive oil, then add the small bunch of thyme sprigs and a sprinkle of sea salt flakes. Roast in the hot oven for 25 minutes, or until a sharp knife meets no resistance when you pierce the squash at its thickest part.

Place a flameproof casserole or medium saucepan over a medium-low heat and melt the butter. Stir in the shallots and garlic, cover and sweat for 3 minutes. Remove the lid and add the rice, stirring for 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 15–20 minutes for the rice to cook, but taste as you go, and season with salt and pepper.

Once the butternut squash is ready, remove it from the oven and discard the seeds. Using a large spoon, scoop the butternut squash from its skin into a bowl and add the mascarpone and the 2 teaspoons of chopped thyme leaves. Season with salt and pepper, and, using a potato masher, mash to a purée.

Stir the puréed butternut squash into the cooked risotto and sprinkle over the grated Parmesan cheese. You could add a few spinach or rocket leaves, if you like, just scattered over each bowl.

Recipe from

Clodagh’s Happy Cooking