HARRY ’S BUTTERNUT SQUASH RISOTTO TASTY WINTER WARMER
My grandson Harry is a wonderful cook and he always adds a fresh perspective on what must be the most delicious, cost-effective and simple choice in these troubled times. Harry recently gained an M.A. in photography and as a poor student he had to use his imagination to make tasty dishes out of basic ingredients.
We love him for his sensible approach to meals. Here is one to satisfy your taste buds!
Turn your ElectricKit Aga to read 180 degrees. Switch on one of your Aga plates to simmer (no 5 – you may need to turn it down to no 4)
INGREDIENTS 62
n 1 large butternut squash n 2 garlic cloves, peeled and crushed n 100g button mushrooms n 2 tbsp rapeseed oil n About 12 sage leaves, chopped n Sea salt and freshly ground black pepper n 3 large knobs of butter n 1 large red onion, chopped n 400g/14oz Italian risotto rice n 250ml white wine n 1 litre/1¾ pint vegetable stock n A good handful of freshly grated parmesan cheese (or alternative vegetarian hard cheese), plus extra to serve
METHOD
Peel, de-seed and slice up the butternut squash and place in a mixing bowl with some English rapeseed oil and one clove of crushed garlic. Season with sea salt and freshly ground pepper to taste and some fresh sage (from the supermarket or your garden). Mix this all around and shake out onto a flat baking tray lined with bake-o-glide. Roast this in the roasting oven on the second set of runners from the top for about 30-40 minutes.
Finely chop the onion and the other clove of garlic, add to a large sauté pan with the butter and place on the simmering plate to cook slowly. Slice and add the mushrooms and leave on the top for between 5-7 minutes. Transfer to the simmering oven (which on your ElectricKit Aga will be approx 110C)
Meanwhile boil some water in a kettle and make up your vegetable stock; it’s worth using the very best brand! Once this is bubbling transfer to the simmering plate.
Move the sauté pan from the simmering oven to the boiling plate and add the risotto rice (with no liquid), fry off for a minute or two until the rice starts to go translucent. Now add half the wine. Let that cook off for a while and add half the vegetable stock. Again let that reduce and then add the remaining liquid, bring back to the boil and then transfer back to the simmering oven.
Leave for at least half an hour.
When the butternut squash is roasted blitz it up in a food processor. Remove the sauté pan from the simmering oven and place on the simmering plate it should still have quite a bit of liquid in it. Add the butternut squash puree and grated parmesan and allow it to simmer gently.
You can add more seasoning… finely chopped chilli or lemon juice are great with this dish… and finally sprinkle over some freshly grated parmesan or vegetarian equivalent to serve.
Remember – if you do not have an Aga, this dish can easily be cooked on a conventional cooker.
Westbrook Cookers specialise in converting Aga cookers to a new ElectricKit system. The system provides an answer to our energy crisis and hands control back to the cook. You can digitally adjust the temperature in your ovens, but still retain that glorious ambient heat in your kitchen if you so wish. Save money, take control, contact
www.westbrookcookers.com - tel 0779 131215.
LIVE24-SEVEN.COM
WINING & DINING RECIPE S TO TRY AT HOME
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