Crown Prince Squash Risotto
Serves four as a main dish.
1: In a wide pan, gently sauté the onion and garlic in the butter until tender but not browned.
2: Add the rice and turn in the butter until all the grains are coated. Gently fry until the grains are transluscent.
3: Stir in the squash then add the wine and bring to the boil. Reduce to a medium heat. Add the hot stock 2 ladles at a time, stirring frequently, and allow to be absorbed by the rice before adding more. It should take about 15-20 minutes until the rice is tender and all the stock is absorbed. The rice should appear thick and glossy and still have a slight 'bite'.
4: Season to taste with the mace, salt and white pepper. Mix in the Pecorino. Spoon into large bowls and serve immediately, garnished with the extra grated Pecorino and parsley.
1 large onion, peeled and finely chopped
1-2 cloves garlic, peeled and crushed.
2-3 tbsp butter
300g Arborio or Carnaroli rice
1 small Crown Prince Squash (900g- 1kg), peeled, deseeded and finely diced into 1cm pieces
100ml white wine
1 litre hot chicken or vegetable stock
4 tbsp grated Pecorino Toscano, plus extra for serving
A small dash of ground mace
1 tbsp chopped flat parsley
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