Crown prince squash risotto

1. 1

   Preheat the oven to 220C/200C Fan/Gas 7.

2. 2

   Toss the squash pieces in some olive oil and thyme and roast on a baking tray for 30 minutes until soft.

3. 3

   Meanwhile, place some olive oil in a saucepan over a medium-low heat then add the onions, garlic, leek and bay leaf and sweat for 10 minutes until soft.

4. 4

   Add the roasted squash and parmesan rinds followed by the rice and then the wine. Allow the wine to reduce by half, then slowly add the hot stock a ladle at a time, constantly stirring.

5. 5

   After around 18-20 minutes, taste and test the rice - it should still have a bit of bite.

6. 6

   Stir in 30g/1oz butter, some of the grated Parmesan and a squeeze of lemon and allow to stand for a few minutes.

7. 7

   Heat a small frying pan and add 50g/1¾oz butter, cook until it turns brown and then add the sage leaves and cook in the brown butter until crispy

8. 8

   Stir in the hazelnuts to coat in the brown butter. Serve the risotto in pasta bowls, spoon over the sage and hazelnuts and finish with Parmesan.

1 serving ≈ 350 g

Nutrition values are estimates. - means data is unavailable.