Recipe: Risotto with leeks and winter squash
7 December 2007
Risotto with leeks and winter squash
1 medium organic squash ( cut into small cubes discarding the skin and seeds), 2 organic leeks ( green removed),1 small organic onion (finely chopped), 2 tbsp extra virgin olive oil, 1.5 litres of hot chicken, beef or vegetable stock, 1 tsp organic parsley (finely chopped), 60g butter, 450g arborio rice,1 large glass dry white wine,50g freshly grated parmesan, salt & pepper to taste
Cut the leeks into fine strips and fry in the oil until soft (but not browned), adding a little stock every few minutes to prevent burning. After 10 minutes add the squash. Stir well and cover. Cook over a low heat for 30 minutes, adding more stock from time to time. When the 30 minutes is up, stir in the parsley and set the pan aside. Keep the rest of the stock simmering gently in a pan. Melt 40g butter in a medium saucepan, add the onion and cook over a low heat until soft and transparent. Up the heat, add the rice and cook, stirring for a minute until lightly toasted, then add the wine and let it evaporate. Put just enough stock over the rice to cover it and cook, stirring until most of the liquid has been absorbed. Continue adding the stock in small amounts as it is absorbed, and keep stirring it! The rice will be almost cooked after about 15 mins, at this point add the leek and squash mixture and stir well again. Cook for a few more minutes, topping up with more stock if necessary. The risotto should be nice and creamy. Remove from the heat, season, then stir in the remaining butter and the Parmesan. Allow to rest for 2 minutes before serving. After all that stirring, your arm will probably need a rest too !