1 hr 20 mins
Not Too Tricky
serves 4
About the recipe
Slow-roasted sweet squash, aromatic marjoram and nutty Parmesan come together to create this oozy, cheesy, sumptuous risotto that’s packed with glorious flavour.
Ingredients
1 butternut or acorn squash (1.2kg)
1 bunch of fresh marjoram (20g)
olive oil
1.2 litres quality vegetable or chicken stock
1 onion
1 stick of celery
300g Arborio risotto rice
150ml dry white wine
200g Tenderstem broccoli
½ a lemon
extra virgin olive oil
50g Parmesan cheese
1 knob of unsalted butter
Method
- Preheat the oven to 180°C/350°F/gas 4. Scrub the squash (there’s no need to peel it), carefully halve it lengthways and deseed, then chop into 2cm chunks.
- Place the squash in a roasting tray, pick and chop most of the marjoram leaves, then toss with 1 tablespoon of olive oil and a pinch of sea salt and black pepper. Roast for 1 hour, or until soft and caramelised.
- With 20 minutes to go on the squash, simmer the stock over a low heat. Peel and finely chop the onion and celery, then place in a high-sided pan on a medium heat with ½ a tablespoon of olive oil. Cook for 10 minutes, or until softened but not coloured, stirring regularly, then stir in the rice to toast for 2 minutes.
- Pour in the wine and stir until absorbed. Add a ladleful of stock and wait until it’s been fully absorbed before adding another, stirring constantly and adding ladlefuls of stock until the rice is cooked – it will need 16 to 18 minutes.
- Remove the squash from the oven and mash up with a fork – I like to do half smashed and leave half chunky, then stir through the risotto about halfway through.
- Meanwhile, trim the broccoli, halving any larger stalks lengthways to help it cook evenly. Steam for 2 minutes, or until just cooked but still full of colour, then toss with the lemon juice and a drizzle of extra virgin olive oil, and season to perfection.
- When the risotto is done, add enough extra stock or boiling kettle water to make the risotto oozy, then finely grate in the Parmesan, and beat in with the butter.
- Cover the pan, turn off the heat and leave to relax for 2 minutes. Stir, season to perfection, then divide between your plates.
- Pick over the remaining marjoram and serve topped with the broccoli. Lovely.
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