Wednesday, 26 September 2012

Butternut & Ham Risotto

We just had this for supper tonight and it was so yummy, I had to share it right away!  A big hit all round in our house, served with warm french bread.

Medium sized butternut squash
Large knob of butter
Splash of olive oil
1 onion, chopped
1 garlic clove, crushed
175g risotto rice
600ml vegetable / chicken stock
6 fresh sage leaves, finely chopped
3 tbsp grated Parmesan
4 slices of ham, torn into pieces

Peel & hollow out the squash and chop into bite size pieces.  Steam for 5-10 minutes - I don't have a steamer but do this instead using a (metal) colander over a saucepan of boiling water.

In a separate, heavy based pan, heat the oil and butter before adding the onion & garlic.  Saute for around 5 mins but don't let it take on any colour if you can help it!  Add the rice and stir well to ensure it is coated.

Add the stock, a splash at a time - just enough so the mixture is wet.  Wait for that to absorb before adding more, and continue until the stock is gone.  Do not leave unattended at this point as it burns / dries really easily!

When you have just a little stock left, add the steamed squash and chopped sage before cooking for the final 5 - 10 minutes.  If needed, you can continue adding a little boiled water if you think the rice is not soft enough.

When ready to serve, stir in the Parmesan and torn ham and spoon into bowls.

NB. I used Applewood smoked ham for this and it was delicious but any ham would work equally well.

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