We’re fans of broth-based soups galore here at Sadie’s HQ, but as we get into a new season, it can be nice to return to dinner options with a little more bite to them. This tasty butternut risotto is an ideal way to start. The squash gives the dish a natural sweetness to mesh with the saltiness of parmesan. Overall, it makes for a toasty meal, ideal for when spring hasn’t quite sprung.
What you need:
- 1 butternut squash
- 2 tablespoons olive oil
- Sea salt and freshly ground black pepper
- 2 packs (350ml) of Sadie’s Kitchen Chicken Bone Broth
- 6 tablespoons of unsalted butter
- 2 ounces pancetta, diced
- 2 large minced shallots
- 10oz Arborio rice
- 250ml cup dry white wine
- 6 fresh sage leaves
- 100g freshly grated Parmesan cheese
How to prepare:
- Preheat the oven to 200 degrees.
- Peel the butternut squash, remove the seeds, and cut it into 3/4-inch cubes.
- Place the squash on a sheet pan and toss it with the olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 25 to 30 minutes, tossing once, until very tender. Set aside.
- Meanwhile, heat the chicken bone broth in a small covered saucepan. Leave it on low heat to simmer.
- In a pot, melt the butter and crisp the sage leave up, leave these aside and saute the pancetta and shallots on medium-low heat for 10 minutes in the same pan, until the shallots are translucent but not browned.
- Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes.
- Add 2 full ladles of broth to the rice plus the saffron, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir, and simmer until the stock is absorbed, 5 to 10 minutes.
- Continue to add the stock, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry, then add more stock.
- Continue until the rice is cooked through, but still al dente, about 30 minutes total. Off the heat, add the roasted squash cubes and Parmesan cheese. Mix well and serve.