Based on a Pumpkin Risotto recipe I was taught years ago and perfected over the years thanks to Knorr Stock Pots!
Peel, de-seed and chop the Butternut Squash. Cut approximately half the squash into 1cm cubes and the rest into small roughly chopped pieces.
In a large pan, sweat the roughly chopped Butternut squash pieces over a medium heat, adding a small amount of water occasionally to prevent it catching. Once softened, liquidise to a puree and set aside.
In a frying pan, fry the 1cm butternut squash cubes in olive oil and thyme over a high heat until golden brown. Drain on kitchen towel and set aside.
Dilute the Knorr Stock Pot in about 600ml of boiling water.
In a medium heavy based pan, sweat the onion and garlic off in olive oil for about 2 minutes.
Add the risotto rice and stir continuously for about 30 seconds. Now start adding the Stock a couple of ladels at a time, stirring occasionally and topping up with more Stock as the water evapourates. The risotto should be simmering but not boiling rapidly.
After about 10-12 minutes, add approximately 4-5 tablespoons of Butternut Squash Puree. Continue stirring and tasting/checking the rice adding more Stock or puree to the desired consistency.
After about 16-18 minutes the rice should be al-dente. Add the butter, pecorino cheese and rocket leaves. Then add about half of the fried Butternut Squash cubes from earlier.
Once the right consistency is obtained, divide equally onto 2 plates, sprinkling the remaining Butternut Squash on top for presentation. Can be served with more Pecorino cheese grated on top.
Keep back a little Stock Pot to adjust the consistency of the risotto near the end of cooking.
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