You can't beat a tasty, creamy risotto for a light summer supper. I love the combination of butternut squash with leeks and the punch of parsley and sage to bring the whole dish to life.
1.5 litres organic vegetable stock
1 butternut squash, peeled and diced
2 tablespoons olive oil
1 large onion , peeled and finely chopped
2 cloves garlic, crushed
2 leeks, trimmed, split and finely chopped
400 g risotto rice
150 ml dry white wine
25 g butter
200g Parmesan cheese, freshly grated
1 bunch parsley picked and finely chopped
8 sage leaves, chopped
sea salt and freshly ground black pepper
HOW TO MAKE
Bring the stock to a simmer in a saucepan.
Put the olive oil in a separate large pan, add the onion and cook very gently till soft and clear.
Add the rice and saute, stirring continuously.
Quickly pour in the wine and keep stirring all the time until it has evaporated.
Add the stock to the rice a ladle at a time, stirring and waiting until it has been fully absorbed before adding the next.
Add the leeks and crushed garlic and turn the heat down to low so the rice doesn't cook too quickly.
Continue to add ladlefuls of stock and after around 10 minutes add the butternut squash and more stock gradually until it has all been absorbed.
This should take another 10 minutes and give you rice that is beginning to soften but is still a little al dente.
Meanwhile place four desert spoons of parmesan on baking sheet lined with silicone paper.
Patt the parmesan flat into biscuit rounds and place in oven. Cook at 180C for about 5 minutes untill golden and crisp.
Remove from the oven and place on a plate to cool.
Turn off the heat, stir in the butter and half the Parmesan, parsley and sage.
Check the seasoning and add salt and pepper if needed. Put a lid on the pan and leave the risotto to rest for a minute. Serve with a drizzle of olive oil and parmesan crisp.