Squash & Roasted Red Pepper Risotto

Ingredients

• 1 x Turks Turban Squash, approx 500g
• 1 Litre Vegetable or Chicken Stock
• 2 x Red Bell Peppers
• 250g Arborio Rice
• 250g Parmiagno Reggiano, grated
• 150ml White Wine
• 2 x Garlic Cloves, minced
• 1 x Medium Brown Onion, diced
• 1 tbsp Sherry Vinegar
• 2 tsp Mild Chilli Powder
• 1 tsp Red Pepper Flakes
• Unsalted Butter

Directions

1. Preheat oven to 180c. Cut the squash in half and remove the seeds and pulp. Lay them on a baking tray, with the red peppers, and roast for 40 minutes. Once cooked, scoop the soft flesh into a blender and add the roasted red pepper, blitz to form a smooth puree.
2. Prepare the onion and garlic then add them to a pan with a big knob of butter. Sautee the onion for 10 mins or until soft then stir in the rice. Add the wine and reduce the heat to a gentle simmer.
3. Pour in half of the stock, stir then add a ladle of stock as it cooks so the risotto doesn't dry out. Don't stop stirring and ass as much stock as you require. It should be smooth and loose.
4. Add the chilli powder and red pepper flakes to the pan and stir in the grated cheese. Just before you are ready to serve, add the sherry vinegar to cut through the sauce.
5. Serve hot with Parmiagno Reggiano shavings.