Butternut Squash Risotto

I don't often cook Risotto (no particular reason why), but I have been trying to add some more vegetarian recipes to the blog and this one seemed ideal.  

I have had a few knife accidents trying to prepare Butternut Squash, so I often buy the ready prepared packs!











Serves 4

Ingredients
10 Shallots, peeled and halved
350g Butternut Squash, chopped in to slices
3 tbsp Olive Oil
40g Unsalted Butter
200g Risotto Rice 
100ml White Wine
800ml Veg stock
Salt and Black Pepper
20g Grated Parmesan
1/2 Bunch of Sage

Heat the oven to 200C. Put the squash and shallots in a shallow roasting tray and toss in 3 tbsp oil and some of the chopped sage (1/4 of the bunch). Roast for about 25 mins until starting to brown and soften. Be careful the shallots don't burn, by turning everything a couple of times during cooking.  I cook the shallots like this as I like the flavour and it has become a habit, but you can also roast the squash on it's own and just cook the shallots in the pan with the butter.

When the squash and shallots are ready: In a separate pan, melt the butter and then stir in the cooked shallots. Stir for a couple of minutes, then add in the rice and stir until completely coated in the butter. 

Pour in the wine and simmer until adsorbed.

Add the hot stock, about a ladle full at a time. Keep stirring and make sure each addition of stock is absorbed before you add the next one. It should take about 20-25 minutes for the risotto to cook over a low heat. When the risotto is just done, stir through the cheese and the rest of the sage leaves. It should be moist but al dente, not too soupy but not too dry (the picture above is at the soupy stage, as I forgot to take a picture at the end!).