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Butternut Squash Risotto

Made at All Restaurants | Serves 6

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For the stock
4kg onions, leeks and carrots
1 head garlic
250ml vegetable oil
1tsp white peppercorns
10kg butternut squash trimmings, peelings, seeds
½ sprig thyme
2 Bay leaves
3tbsp tomato puree

For the risotto
350g carnaroli rice
30ml olive oil
2 banana shallots, finely chopped
90g butter
Pecorino cheese, grated
1 butternut squash peeled, deseeded and cut into dice


To make the stock gently cook all the vegetables, herbs and spices in the vegetable oil until soft.  Add the tomato puree and cover with cold water.  Bring to the boil and simmer for one hour, skimming every so often.  Leave to stand and cool and then strain through a fine meshed sieve.  Place the diced butternut squash in boiling salted water and cook until soft.  While this is cooking you can begin making the risotto.  In a thick bottomed pan add the oil and shallots and cook until soft being careful not to brown them.  Add the rice and stir with a wooden spoon on a low heat for a minute.

Gradually add the hot stock a little at a time, stirring constantly and ensuring that each ladle has been fully absorbed by the rice before adding the next ladle.  Season with salt and pepper.  When the rice is almost cooked add 2/3 butter and all the cheese and check the seasoning.  The risotto should be a moist consistency and not too stodgy.  Finally stir in the cooked butternut squash and serve immediately.

Sage leaves lightly fried until they are crispy can be used to garnish this dish.

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