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Origin of dish:
Italy
Type of cooking:
Oven
Preparation time: 20 minutes
Cooking time: 30 minutes
Ingredients (serves 4):1 medium butternut squash, peeled, seeded and in bite-sized chunks
8 whole cloves garlic, unpeeled
olive oil for drizzling
2 tbsp olive oil
4 shallots, peeled and sliced
2 fat cloves garlic, peeled and thinly sliced
225g/8oz Riso Gallo Arborio Risotto Rice
1/2 wineglass dry white wine
900ml 1 1/2pt vegetable or chicken stock
1 tbsp finely chopped fresh flatleaf parsley
25g/1oz coarsley grated Parmesan
extra virgin olive oil for drizzling
Method: 1- Pre-heat oven Gas 6/400F/200C (reduce temp for fan oven)
2 - First roast the squash and whole garlic. Place squash chunks and whole garlic cloves in a roasting pan and drizzle with olive oil. Then place in a pre-heated oven Gas 6 400F 200C for around 15 minutes - or until squash is just colouring at the edges and garlic is soft to the squeeze. Reserve.
3 - Heat oil in a pan and gently fry shallots and sliced garlic until softened but not brown. Add rice and stir to coat with the mix. Pour over wine and bubble until absorbed stirring with a wooden spoon.
4 - Add a ladleful of stock and continue stirring over medium heat until absorbed. Continue this way adding half the stock, until rice is half cooked. Stir in squash chunks and roasted garlic. Continue adding stock and stirring until rice is just tender and creamy. You may not need all the stock.
5 - Stir in parsley and serve strewn with fresh coarsely grated Parmesan and a drizzle of extra virgin olive oil.
6 - To eat – squeeze flesh from whole garlic cloves with the fingers onto the risotto to give a wonderful round sweet flavour
Thanks to Riso Gallo, Italy’s leading risotto rice producer. |
