Roast Squash and Crispy Sage Risotto
Ingredients
- 600 g butternut or other squash peeled and cut into 4 cm dice ( prepared weight)
- 1 tbsp olive oil
- 2 tbsp extra virgin olive oil
- 150 g shallot or onion diced finely
- Pinch of salt
- 350 g risotto rice
- 150 ml dry white wine vegan
- 1.25 – 1.5 litres vegetable stock
- 1 heaped tbsp nutritional yeast
- 1 tbsp almond or hazelnut butter optional
- Juice and zest of 1 lemon
- Salt and black pepper.
For the Garnish
- 16 fresh sage leaves
- 3 tbsp extra virgin olive oil
- Rough chunky breadcrumbs, a good handful
Instructions
- Preheat the oven to 180ºC
- Toss the diced squash around in the olive, in a large roasting tin, and place in the hot oven. Roast for about 30 minutes until the edges have begun to caramelise and brown.
- Meanwhile fry the shallot very gently in the olive oil in a large heavy pan, adding a pinch of salt will help to stop it from browning. The idea is, low and slow, to soften and sweeten the shallots, which will take at least 15 minutes.
- Once your squash is ready, you can heat up your stock to a steady simmer in a separate pan.
- Now add about two thirds of the squash to the shallots, along with the rice. Stir around over a medium heat to cover the rice in the oily juices.
- Tip in the wine and bring the pan up to the boil. Now you can begin to add the stock, one ladle at a time, stirring the rice all the while. Add more stock as soon as it is absorbed, turning the heat down a little if the rice begins to catch. The entire process of adding your stock should take about 20 minutes, with fairly regular stirring and breaking up the squash with a square-edged wooden spoon.
- At some point during the rice cooking (or you can get ahead and do this before you begin, if you prefer) you can prepare the fried sage and breadcrumbs. Heat the olive oil in a small pan and add the sage leaves. Fry until crisp and place the leaves on some paper towel. Now add the breadcrumbs to the oil and fry until pale gold before setting aside with the sage leaves.
- Taste the risotto, it may need more salt and now’s the time to add the nutritional yeast and the nut butter, which will give the rich creaminess that we associate with risotto. Balance with lemon juice, zest, salt and pepper. The rice should be tender ( with no chalkiness) but still retain some bite.
- Spoon into serving bowls and serve at once, with a garnish of the remaining roasted squash, the sage leaves, breadcrumbs and a good grind of black pepper.
Notes
True comfort food. Do try using the nut butter, it really does add an indulgent richness.