This is very nice, perhaps a little rich (next time I’ll actually measure the sage….). However, very good for taking lunch to work.
1 large butternut squash (or as much as you’ve got left)
3 rashers of unsmoked back bacon
2 garlic cloves, peeled
2 tbsp olive oil
15 sage leaves (says the original recipe from the BBC website, but I used dried sage, which I got from Spice Master)
Sea salt and ground pepper
400g of risotto rice
Vegetable stock (2-3 cubes, about 1.5 pints)
Step 1: Roast the squash with the chopped garlic, glug of olive oil, half the sage leaves, sea salt and pepper. (Will take around 40-50mins @ 200C)
Step 2: Mash the squash (lightly).
Step 3: Heat some oil in the saucepan, cook off the chopped bacon.
Step 4: Add the squash and sticky juices from the roasting pan.
Step 5: Stir, add in the risotto rice and stir until grains are covered by the oil.
Step 6: Add some of the stock, stir, wait until absorbed, add stock, stir, wait until absorbed, etc.
Step 7: Add in some dried parmesan (c. 1-2 tbsp).
Step 8: Toast the pinenuts in a hot frying pan, and scatter over the risotto once served.