Butternut Squash Risotto with Toasted Walnuts

By HeatherS

Ingredients

• To Serve:
• generous 1/3 cup (75ml) olive oil
• 2 shallots, peeled and minced
• 1 1/2 cups (300g) risotto rice (carnaroli or arborio)
• 4 cups (1 liter) chicken stock or vegetable stock
• 6 tbsp (90ml) freshly grated Parmesan
• 3 tbsp (45ml) mascarpone
• 8 tbsp (120ml) butternut squash puree *see below in directions*
• 7 tbsp (105ml) butter, diced
• sea salt and black pepper
• Parmesan shavings
• Toasted Walnuts *see below in directions*
• Wood sorrel or sage leaves

Details

Servings 4

Preparation

Step 1

To make the risotto base, heat the olive oil in a pan and sweat the shallots for 5 minutes to soften, without coloring. Add the rice and cook, stirring, for a minute. Pour in 3 cups (750ml) of the stock and bring to a simmer. Cook for about 8 minutes, then drain the rice and spread out on a plate to cool. Set aside until almost ready to serve.

Finish the risotto shortly before serving. Put the parcooked rice in a pan with the remaining stock. Bring to a boil and simmer until the stock is almost all absorbed and the rice grains are al dente.

Stir in the Parmesan, mascarpone, and squash puree until evenly combined. Finally, add the butter cubes, stir, and season with salt and pepper to taste. The consistency should be deliciously creamy.

Divide the risotto among warm plates and scatter with Parmesan shavings, toasted walnuts, and wood sorrel. Serve immediately.

Butternut Squash Puree
1 large butternut squash, about 2 1/4lb (1.25kg)
10tbsp (150ml) butter
1 vanilla bean, split
sea salt
Peel, seed, and dice the butternut squash. Melt the butter in a pan. Add the squash and cook without coloring for about 1 5 minutes over medium heat until very soft. Whiz in a blender until smooth. Scrape the seeds from the vanilla bean and stir them into the puree. Season with salt to taste. The puree needs to be quite dry; if necessary reheat in a clean pan to reduce slightly until you have the required consistency.

Toasted Walnuts
Melt 1 tbsp (15ml) butter in a skillet, add 1 cup (150g) shelled walnuts, and saute for 1 to 2 minutes until browned. Drain on paper towels and sprinkle with salt and sugar to taste.