Butternut Squash Risotto with Crispy Parma Ham & Toasted Walnuts

100ml Olive Oil

2 shallots, peeled and finely chopped

1 vanilla pod

Salt and Pepper

300g Arborio Rice

Some Palma Ham (optional)

Roasted Walnuts (optional)

1 litre of chicken or vegetable stock

6tbs Parmesan, freshly grated

3tbs mascarpone

1 butternut squash

70gm butter, cut into small cubes

Chilli Flakes (optional)

Peel and dice a whole butternut squash.

Melt 150gms butter (you can use less if you are very conscious about calories!) in a pan and add the squash.

Cook without colouring for at least 15 mins over a medium heat until the squash is very soft.

Cool a little then whiz in a blender until smooth.

Scrape the seeds from a vanilla pod and stir into the puree with lots of salt and pepper

Heat the olive oil in a large pan and sweat the shallots for about 5 minutes, be sure to stir them regularly so they don’t colour.

Add the rice and cook, stirring for a minute or two.

Pour in a ladle or two of stock and let it simmer slowly stirring occasionally until almost all absorbed – then add a little more until all the stock is used up. Don’t rush … the process should take about 16/18 minutes.

You can test the rice to make sure its al dente.

Stir in the Parmesan, mascarpone and squash puree then add the butter cubes and season to taste.

This is a lovely dish to serve with a roast and freezes well. You can add as much as you like to your risotto.

To make your dish extra special you can add some toasted or roasted walnuts and some Parma ham that’s been roasted in the oven until crisp – adding a few chilli flakes also gives an extra kick. You could also top with some roasted, diced butternut squash for extra texture and colour!