Tuesday 6 September - Butternut Squash Risotto

We have a bit of a glut of tiny butternut squash off our allotment, having made an interesting beetroot risotto last week, we thought we'd try a butternut squash one. This was based on a recipe by Tom Kerridge, but I roasted the squash cubes with some sage, rather than frying them.

The recipe was just a basic risotto, made with vegetable stock and white wine, but then all the extras were stirred in at the end.

I roasted cubes of squash with olive oil, and finely chopped sage, until tender.

Then made the risotto.

Once this was cooked in went cubes of mozarella, toasted pine nuts, the squash, chopped sage and grated parmesan.

We served this with ready made olive bread, but as it was quite filling this wasn't really needed.