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Butternut squash risotto

David Massey from Good Food Live
Buttery roasted squash and dreamy, creamy risotto make a magnificent main course in this recipe from David Massey

Butternut squash risotto

Method

1. Cut the squash into quarters and remove the seeds. Put in a roasting pan, season with salt and freshly ground black pepper and scatter over the oregano. Drizzle with olive oil and roast for 30 minutes, until the flesh is soft and the skin has shrivelled. Remove the flesh, chop into large chunks and leave to cool.

2. To make the risotto, bring the chicken stock to the boil and keep at a simmer.

3. Melt 25g of the butter in a large frying pan over a moderate heat and fry the onion and garlic until soft. Add the rice and stir off the heat until all grains are coated.

4. Return to the heat and add 2 ladles of stock, enough to cover the rice. Simmer, stirring, until the rice has absorbed all the stock. Repeat this process until the rice has absorbed nearly all the liquid. This should take about 15 minutes.

5. Stir in the remaining butter, the squash, vermouth and parmesan and stir briefly. Serve garnished with the pumpkin seeds.

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Serves: 3

Prep: 50 min
Cook: 45 min

Ingredients
1 large butternut squash
salt and fresh ground black pepper
1 bunch of Oregano
2 tbsp Olive oil
½ litre chicken stock
50g Butter, softened
1 red onion, finely chopped
1 garlic clove, finely chopped
150g Risotto rice
40ml extra dry vermouth
85g Parmesan, finely grated
small handful of toasted pumpkin seeds, to garnish