Kabocha Squash & Sage Risotto

In collaboration with Keithcooks_

Serves 4

Cooking Time: 50 mins

Ingredients

• 800g Squash, quartered
• 400g Arborio Rice
• 150g Grana Padano
• 1 litre chicken stock
• 3 tbsp fresh sage, finely chopped
• 3 large shallots, diced
• 2 garlic cloves, minced
• 2 tbsp unsalted butter
• 1 tbsp chilli flakes (optional)

Method

• Preheat oven to 200c.
• Cut the squash into 4-6 pieces and scoop out the seeds. Place on a baking tray, flesh side up, and drizzle with olive oil. Roast for 45 minutes.
• Add butter to a pan over a medium heat, transfer the diced shallots and let them soften for a couple of minutes. Add the garlic and stir in the arborio rice to ensure the rice is throughly coated.
• Pour in half of the chicken stock and stir. Keep the heat moderate as you don’t want the liquid to reduce too quickly. Stir and add more stock over the course of 20-25 minutes until the risotto becomes creamy (you may need to add more stock of the risotto is too dry).
• Remove the squash from the oven and scoop out the soft flesh. Stir the cooked squash into the risotto followed by sage, grana padano and chilli flakes.
• Serve hot and garnish with fried sage leaves.