I'm making the most of this time in lockdown and staying productive by doing an online culinary course, which means lots of fun and new recipes to share! I made this one for an assignment, and wowee it's so good!! It looks complicated, but it's so easy if you're patient!
Hope you enjoy it as much as I did!
Prep time: 10 min
Cooking time: 1hr 45 min
Serves 2-3
Ingredients:
Butternut Purée
1/4 squash diced medium
2 garlic cloves
1 tbsp of dried sage (or 4 large sage leaves)
2 tbsp non dairy butter
3/4 cup veg stock
Salt (to taste)
Butternut Squash Topping
1/4 squash diced small
1 tbsp oil
Salt (to taste)
Browned Sage Butter
1/2 cup non dairy butter
2 tbsp dried sage (or 10 to 15 sage leaves)
Risotto
4-5 cups stock (keep on heat during the entire process)
1/2 cup diced onion
2 cloves garlic
1 cup risotto rice
2 tbsp oil
1/4 cup white wine
2 cups rocket
Salt and pepper to taste
Recipe:
Purée:
In a pot, melt the butter over medium heat. Add the diced squash, garlic and the sage. Pour in the stock and add salt to taste. Boil the squash until fork tender. Once the squash is cooked, transfer the squash mixture to a blender (let cool first if necessary for your blender) and puree until completely smooth. Set aside.
Butternut Topping:
Coat diced squash in oil, salt and pepper. Roast in the oven for approx 10-15 minutes or until golden brown.
Sage Butter:
Place the butter into a small pan over medium heat. Stir occasionally to make sure that the butter does not burn. Add sage and continue to cook until the butter browns evenly. If using fresh sage, remove the leaves. Put in small bowl and let cool.
Risotto:
In a large pan or pot, on a low heat, add oil and sweat the onions until soft and translucent, add salt to taste. Then add 1/4 cup of the stock liquid to soften onions more. Once the liquid has evaporated, turn the heat up to medium-high and add the rice all at once. Stir to coat the rice in the oil. Toast the rice for a few minutes but do not burn. Once toasted, add the garlic. Deglaze with the wine. Stir the rice until the wine evaporates. Once the wine has evaporated, add one cup of the stock. Once almost absorbed, add 1 to 2 cups of the butternut squash puree and mix well. When the puree thickens and reduces, continue to add stock only after each previous cup of stock as been absorbed. Stir frequently. Continue to add liquid and cook the risotto until it reaches the al dente stage (or to your preference). Once cooked, add salt and pepper to your desired taste. Fold in the roasted butternut squash and rocket and mix well to warm and soften. Just before serving, add a bit of stock or leftover purée to loosen the consistency, if necessary.
To serve, top with fresh rocket and drizzle with browned sage butter.