Jarrolds Recipe: Butternut Squash and Amaretto Risotto
Serves eight starter portions or four mains
- 1 butternut squash (1.2kg)
- 1 bunch of fresh thyme (about 10g)
- Extra virgin olive oil
- 1.5 litres quality vegetable stock
- 3 large shallots
- 1 stick of celery
- A large splash of Amaretto
- 300g Arborio risotto rice
- Chilli flakes (add to taste)
- 50g parmesan cheese
- 1 large knob of unsalted butter
- 15g Parmigiano Reggiano shaved flakes
- Crispy sage leaves
- Toasted pumpkin seeds
- Drizzle of extra virgin olive oil
- Preheat the oven to 180°C/350°F/gas 4. Chop the squash into 2cm chunks.
- Place the squash in a roasting tray and add the chopped thyme. Toss with 1 tablespoon of olive oil and season. Roast for 1 hour or until soft.
- Warm the stock over a low heat. Peel and finely chop the shallots and celery, then place in a pan on a medium heat with ½ a tablespoon of olive oil. Add the Amaretto and cook until softened, but not coloured, stirring regularly, then stir in the rice.
- Add a ladleful of stock and wait until it’s been fully absorbed before adding another, stirring constantly. Continue adding ladles of stock until the rice is cooked – it will need 15 to 20 minutes.
- Remove the squash from the oven and blend half in a food processor until smooth. Add this and the remaining squash to the rice along with the dried chilli flakes.
- Finely grate in the parmesan and stir in the butter to give a rich texture.
- Top with garnish ingredients.