Squash Risotto

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September 26, 2013 by dgarnett2013

Squash Risotto: River Cafe Cookbook (blue book), adapted by DG

Serves 3 – 4

squashrisotto1

  • 850g deep yellow squash or pumpkin, whole, or 1 large slice, with the skin
  • Salt & freshly ground black pepper
  • 1 bunch fresh marjoram or oregano leaves
  • 2 garlic cloves, peeled and thickly sliced
  • 5 tabs olive oil
  • 1 litre chicken stock
  • 150g butter
  • 1 medium red onion, peeled and very finely chopped
  • 300g risotto rice
  • 75ml extra dry white vermouth
  • Parmesan, freshly grated

Preheat the oven to 220 degrees C.

Remove the seeds and fibres from the centre of the pumpkin or squash, and cut the flesh and skin into large chunks.

Place, skin side down, on a baking tray brushed with a little olive oil, season with salt and pepper and scatter over the herbs and the garlic. Pour over 3 tablespoons of oil, cover with foil and bake until soft, about 50 mins. The pumpkin is ready when it has shrivelled and begun to brown at the edges. Remove from the oven, allow to cool, then scrape the flesh from the skins and reserve with the juices.

Heat the chicken stock and check for seasoning.

Melt 75g of the butter and the remaining oil in a large heavy-bottomed frying pan and gently fry the onion until soft. Add the rice and, off the heat, stir until the rice becomes totally coated. This takes only a minute.

Return to the heat, add the vermouth and stir until it has been absorbed by the rice. Then add the stock, ladle by ladle, stirring all the time, making sure the stock has been absorbed by the rice before adding the next ladle.

After about 15 – 20 minutes, nearly all the stock will have been absorbed by the rice; each grain will have a creamy coating, but will remain al dente.

Take off the heat and add the butter in small pieces, the pumpkin and parmesan, being careful not to over stir.

Serve immediately.

Made the day Rose started at both Corpus Christi and South London Dance School.

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