850g butternut squash, peeled and cut into bite-size chunks
1 fennel, finely chopped
50g butter
1 clove garlic, finely chopped
salt and pepper
400g risotto rice (arborio)
125ml glass white wine
50g parmesan, finely grated
2 tbsp parsley, chopped
1 tbsp sage, freshly chopped
Method
In a saucepan over medium heat, bring stock to a simmer. Reduce heat to low.
In a separate pan, heat oil. Add onion, stirring until beginning to soften. Stir in squash, fennel, 10g butter and garlic. Cook until squash is soft, about 6 mins. Season.
Add rice and remaining butter, stirring quickly. Cook until the grains are well-coated, about 2 mins. Add wine and cook until mostly absorbed.
Add a ladle of stock at a time, stirring the rice over a low heat until it has mostly absorbed liquid.
Stir often until rice is al dente and creamy, about 25 mins. Stir in Parmesan, parsley and sage, then season.
Portion the risotto into 6 bowls, sprinkle with extra grated Parmesan and finish with a handful of Florette Wild Rocket leaves on top.
BEFORE YOU POLISH OFF YOUR CULINARY CREATION TAKE A SNAP AND TAG US!
