Butternut Squash Risotto with Toasted Walnuts

Name: Butternut Squash Risotto with Toasted Walnuts
Yield: Serves 4–6 as a starter
Ingredients: sea salt and black pepper; 3 tbsp mascarpone; toasted walnuts; 100 g butter, diced; 100 ml olive oil; 2 shallots, peeled and finely chopped; 300 g risotto rice (carnaroli or arborio); 6 tbsp freshly grated Parmesan; 1 litre chicken stock or vegetable stock; Parmesan shavings; 8 tbsp butternut squash purée; wood sorrel or sage leaves

Preparation info

Serves
4–6
as a starter

Difficulty
Easy

Appears in

Maze

By Jason Atherton

Published 2008

About

Ingredients

100 ml olive oil
2 shallots, peeled and finely chopped
300 g

Method

To make the risotto base, heat the olive oil in a saucepan and sweat the shallots for 5 minutes to soften, without colouring. Add the rice and cook, stirring, for a minute. Pour in 700 ml of the stock and bring to a simmer. Cook for about 8 minutes, then drain the rice and spread out on a plate to