2 medium butternut squash
1 cup coarsely chopped sage
8 cups chicken stock
3 cups Aborio Rice
2 medium onions
3 large cloves garlic
1/2 cup toasted pinenuts
3 cups parmesan cheese
1/2 cup mascarpone
Turn the oven to 180C.
Peel and remover seeds from the 2 butternut quash.
dice into 1/2 inch cubes and place into a baking tray. Lightly coat with olive oil and bake in the oven (along with the pinenuts) until soft and golden. 1.5-2 hours.
Once the pumpkin is ready we can begin making the risotto. Onto the stove we place the chicken stock into a pot adjacent to the burner we are going to use to make the risotto. Bring the stock to the boil and allow to simmer.
Into a large non-stick pot we add a generous amout of oilive oil, the onions and garlic, both finely chopped. They are then sweated over a medium heat, being careful to cook them until tender without browning. Add the rice and allow to cook in the oil until it just starts to brown. Add a ladel full of stock at a time, allowing it to cook right out untit the rice has fully absorbed the stock before adding the next ladel.
After the 3rd addition of stock, add into the rice 1/2 the roasted pumpkin and half the sage and thoroughly mix through.
Then continue with the addition of the stock. Ater about 20 minutes of this (dependant on the rice) test the rice and see how close it is to being cooked. It should be still slightly aldente with a bite to it. If not continue with the addition of the stock. I should note at this point if you run out of stock, water or milk can be substituted.
Once the rice is at the aldente stage we need to add in the remaining ingredients. The squash, the sage, parmesan, mascarpone and butter and stir through. Turn off the heat.
The risotto may be a little wet at this stage, but the rice will continue to cook and absorb the excess liquid. Add salt and pepper to taste.
Sliced proscuitto can also be added at this stage if you wish to another level of flavour to the risotto. Prosuitto that has been roasted until crisp in the oven adds a lovely textural element to the risotto.
Serve with fresh sage and parmesan to Garnish.
Hope you enjoy it 🙂