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Leek and Butternut Squash Risotto

Happy Halloween! Enjoy a cosy meal this fall harvest with this seasonal risotto recipe. Made with butternut squash (or any pumpkin of your fancy) and topped with Nudo Thyme olive oil.


Recipe

Ingredients

  • 1 small butternut squash, halved
  • 3 small leeks, cut into rings
  • 2 garlic cloves, minced
  • 4 slices thick cut bacon, diced (leave out for vegetarian option)
  • 1 1/4 cup arborio risotto rice
  • 1 cup of heavy cream
  • 1/2 cup Parmesan cheese, grated
  • 4 cups vegetable stock
  • 1/4 cup dry white wine
  • 3 sprigs thyme
  • 6-10 sage leaves
  • Salt and pepper
  • Nudo Thyme olive oil
1 small butternut squash, halved 3 small leeks, cut into rings 2 garlic cloves, minced 4 slices thick cut bacon, diced (leave out for vegetarian option) 1 1/4 cup arborio risotto rice 1 cup of heavy cream 1/2 cup Parmesan cheese, grated 4 cups vegetable stock 1/4 cup dry white wine 3 sprigs thyme 6-10 sage leaves Salt and pepper Nudo Thyme olive oil

Method

  1. Add the squash halves to an oven safe dish drizzle with Nudo Thyme olive oil and sprinkle with salt and pepper. Roast for 45 minutes at 375° or until the squash is soft and tender.
  2. Meanwhile, add the bacon to a dutch oven and render on medium low until crispy, remove the bacon bits and set aside. For a vegetarian option simply leave this out.
  3. Fry the sage leaves in the bacon drippings (or alternatively extra virgin olive oil) until crispy, about 60-90 seconds. Remove and set aside.
  4. Add the leeks to the same pan and cook for about 5 minutes. Add the garlic and cook about 1 minute until fragrant. Then add the rice and thyme sprigs and toast for 2-3 minutes.  Deglaze the pan with the wine.
  5. Add the warm vegetable stock one ladle at a time, being sure that most of the liquid evaporates before adding more. Continue to do so until no stock remains stirring often.
  6. Meanwhile scoop out the flesh of the squash and add to a food processor with one cup of the cream. Blend until nice and smooth season with salt and pepper.
  7. Once the risotto is just about ready, add the squash purée and half a cup of Parmesan cheese then season with salt and pepper. Thin the risotto out with more cream if needed.
  8. Spoon the risotto into bowls and top with the bacon and fried sage, then shaved Parmesan cheese to your taste and drizzle with the thyme oil.