Risotto of Butternut Squash

Name: Risotto of Butternut Squash
Ingredients: 20 black peppercorns; 5 g thyme; trimmings from the squash; 1 butternut squash, 400-500 g, peeled and cut into ½-cm dice (reserve the trimmings for the stock); 330 g carnaroli or arborio rice; 1 tsp fennel seeds; 110 g tomato purée; 8 large shallots, peeled and finely chopped; 20 ml vegetable oil for frying; 100 g Parmesan, grated; 3 ltr water; parsley stalks (from the Risotto recipe); 100 ml white wine; 3 medium leeks, peeled and chopped; 6 cloves garlic, peeled; 1.5 ltr, approximately, squash stock; pinch saffron strands or ⅓ tsp ground saffron; 100 g unsalted butter; 75 ml double cream; 20 g parsley, washed and chopped (keep the stalks for the stock); 400 g carrots, peeled and chopped

Preparation info

Difficulty
Easy

Appears in

The Ivy

By AA Gill and Mark Hix

Published 1997

About

Ingredients

For the Risotto

1 butternut squash, 400-500 g, peeled and cut into ½-cm dice (reserve the trimmings for the stock)
1.5

Main course
Vegetarian
Gluten-free

Method

To make the stock, cook the squash trimmings, vegetables and garlic in a little oil in a large saucepan very gently for about 5 minutes without allowing them to colour. Add the rest of the ingredients, bring to the boil and simmer for 1 hour, skimming regularly. Then pour the stock through a fine strainer. It should have a strong flavour; if not, reduce it a little. Keep it hot if you are makin