Heat oven to 200c
Put the butternut squash in a pan sprinkle with olive oil and roast for about 25-30 minutes
Meanwhile melt the butter in a frying pan . When melted add the leeks and sauté for about 5 minutes .
Add in the grated garlic and chilli and cook for another 2 minutes
Add in the rice and toss to coat it in the butter
Add a ladle of hot stock and keep the rice moving until the stock is absorbed
Continue adding a ladle at a time and stirring until absorbed
Remove the squash from the oven . Remove the peel ( careful it's hot ! ) and chip into cubes . Mash about a 1/3 of it down with a fork and stir through the risotto . Season with a salt and a little white pepper
Add the cubed squash , creme fraiche and cheese , stir it through the risotto . Sprinkle over the sage stir , add a little more stock if needed and serve
Ingredients
Directions
Heat oven to 200c
Put the butternut squash in a pan sprinkle with olive oil and roast for about 25-30 minutes
Meanwhile melt the butter in a frying pan . When melted add the leeks and sauté for about 5 minutes .
Add in the grated garlic and chilli and cook for another 2 minutes
Add in the rice and toss to coat it in the butter
Add a ladle of hot stock and keep the rice moving until the stock is absorbed
Continue adding a ladle at a time and stirring until absorbed
Remove the squash from the oven . Remove the peel ( careful it's hot ! ) and chip into cubes . Mash about a 1/3 of it down with a fork and stir through the risotto . Season with a salt and a little white pepper
Add the cubed squash , creme fraiche and cheese , stir it through the risotto . Sprinkle over the sage stir , add a little more stock if needed and serve