Butternut Squash and Prawn Risotto
Serves 4
Ingredients:
2 T Olive oil or Veg oil
50 g butter
6 shallots, finely chopped
450 g butternut squash and cut into half an inch cubes
3 garlic cloves, crushed
1 litre fish or veg stock
250 g carnaroli rice
140 ml dry white wine
About 6 large cooked tiger prawns (peeled, deveined, and may leave it unsliced for presentation) 3 T chopped parsley
50-60 g freshly grated parmesan
S&P
Heat the oil and half the butter in a large, deep frying pan, add the shallots and sweat gently for about 3 min. Sweat the squash and the garlic and cook for about 5 min, until they start to soften.
In a separate pan, boil and simmer the stock.
Meanwhile, stir the rice into the squash. Keep stirring to make sure each grain is glistening with butter. Add the wine and cook for 2 minutes, until it has evaporated.
Add a ladleful of hot stock to the rice and cook over moderate heat, stirring, for 3-5 min until it has been absorbed.
Continue adding the stock a ladleful at a time, stirring constantly, until all or nearly all the stock has been used and the rice and squash are tender. This should take about 18-20 min from adding the first ladleful of stock. On the last ladle, add in the cooked prawns and check the seasoning.
When the risotto is done, remove from the heat and stir in the remaining butter, plus the parlsey and Parmesan cheese.
*The finished risotto should be quite fluffy and loose enough to form a wave, but not soupy. Cover and leave to rest for 1 min, then serve, with extra freshly ground black pepper.
