Melt half the butter in a heavy-based pan over a medium heat. Add the onion and garlic and sweat them gently for 2 minutes with a little salt to prevent the onions from burning.
Add the rice and continue to cook for 2 minutes or until the rice becomes transparent.
Add the white wine and reduce, stirring frequently.
Add the stock, 1 ladle at a time, allowing the rice to absorb the liquid before adding another. Stir continuously while adding the stock, then simmer for approximately 15 minutes.
Once the risotto has a rice-pudding-like consistency, add the roasted butternut squash and sage and stir through.
Add the grated parmesan and stir through, then remove the risotto from the heat and stir in the remaining butter. Season with salt and pepper.
Top the squash and sage risotto with crushed Amaretti biscuits and shaved parmesan to finish.
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You will need
Unsalted butter 50g
Onion ½, peeled and chopped
Garlic 1 clove, peeled and chopped
Carnaroli rice 100g
Dry white wine 60ml
Vegetable stock 500ml
Butternut squash 100g, peeled, diced and roasted
Fresh sage 1 tsp, chopped
Parmesan 25g, finely grated, plus extra to serve
Amaretti biscuits 2, crushed
Method
Melt half the butter in a heavy-based pan over a medium heat. Add the onion and garlic and sweat them gently for 2 minutes with a little salt to prevent the onions from burning.
Add the rice and continue to cook for 2 minutes or until the rice becomes transparent.
Add the white wine and reduce, stirring frequently.
Add the stock, 1 ladle at a time, allowing the rice to absorb the liquid before adding another. Stir continuously while adding the stock, then simmer for approximately 15 minutes.
Once the risotto has a rice-pudding-like consistency, add the roasted butternut squash and sage and stir through.
Add the grated parmesan and stir through, then remove the risotto from the heat and stir in the remaining butter. Season with salt and pepper.
Top the squash and sage risotto with crushed Amaretti biscuits and shaved parmesan to finish.
Melt half the butter in a heavy-based pan over a medium heat. Add the onion and garlic and sweat them gently for 2 minutes with a little salt to prevent the onions from burning.
Add the rice and continue to cook for 2 minutes or until the rice becomes transparent.
Add the white wine and reduce, stirring frequently.
Add the stock, 1 ladle at a time, allowing the rice to absorb the liquid before adding another. Stir continuously while adding the stock, then simmer for approximately 15 minutes.
Once the risotto has a rice-pudding-like consistency, add the roasted butternut squash and sage and stir through.
Add the grated parmesan and stir through, then remove the risotto from the heat and stir in the remaining butter. Season with salt and pepper.
Top the squash and sage risotto with crushed Amaretti biscuits and shaved parmesan to finish.
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