Miguel Barclay’s butternut squash risotto
- 1/4 butternut squash, peeled and roughly diced, plus seeds (optional)
- 1tbsp paprika
- 1/4 onion, diced
- 125g arborio risotto rice
- 1 vegetable stock cube
- 10g grated Parmesan
- 1tsp olive oil
- 15g butter
Preheat your oven to 190C/170C Fan/Gas 5. In a roasting tray, toss the squash in half the oil and paprika, add a few seeds for added crunch, if you like. season to taste. Roast for 40 mins until the squash is slightly caramelised and a bit soft and gooey.
In a pan, over a low to medium heat, gently fry the onion on the remaining oil. Add a few chunk of the roasted squash, which will slowly break down into a pulp as it cooks.
Before the onion starts to brown, add the rice, 100ml hot water and crumble in the stock cube. Cook for 2 mins or until the rice absorbs most of the water. Keep cooking and adding hot water in small amounts (up to 500ml), until the rice is tender but firm to the bite and the water absorbed.
Remove from the heat, add the butter and Parmesan and stir. When the butter and Parmesan have disappeared, add the remaining chunks of roasted squash and the seeds, if using, and drizzle over any of the lovely paprika-infused oil from the roasting tray to serve.