Amy’s Risotto

Ingredients

2 medium sized red onions, chopped

6 tbsp olive oil

400g risotto rice

400ml dry white wine

1 medum pumpkin or squash (about 3.5kg)

25g fresh basil leaves, roughly chopped

70g unsalted butter

130g parmesan, grated

2 pints vegetable stock

salt and pepper

How to:

Pre-heat oven to 180°C/gas mark 4

This recipe calls for 2 pints of vegetable stock.  You can make this yourself or use bouillon powder but either way the important thing is to keep it warm ready for use in the risotto. A separate saucepan on the hob will be ideal.

1. Dice the squash into 1 inch cubes and place in a bowl with a little olive oil (about 2 tbsp), season with salt and pepper and toss until the squash is coated with oil.  Place in a baking tray and cover with foil.  Roast for approx 15 minutes or until tender.

2. Heat the remaining olive oil in a saucepan and add the shallots.  Fry over a low heat for about 10 minutes or until they are softened.  Try not to let them colour.

3. Then add the rice and keeping on a low heat, fry gently for a couple of minutes, stirring all the time.  Add the wine and continue to stir as the rice slowly absorbs the wine.  Keep brushing down the sides of the pan to incorporate all the grains of rice.

4. When the wine is absorbed add one ladleful of stock.  Keep stirring until this is all absorbed.  Then add another ladleful and repeat.  Continue doing this until all the stock is gone and the rice is cooked.  It should be nice and soft but still with a little bit of bite.  (Add water if the rice needs more liquid).

5. Remove from the heat and mix in the squash, basil, parmesan, butter and salt and pepper to taste.  (You could use sage instead of basil but rather then mixing it in at the end, pop it in with the squash to roast).

6. Serve with crusty bread, perhaps a white sourdough or French baguette from our on-site organic bakery and a rocket leaf salad (our organic salad packs and rocket from local veg growers, Hankham Organics, would be perfect)!

---

Source: http://www.infinityfoodsretail.co.uk/recipes/amys_risotto/