Butternut Squash, Leek, Aubergine

& Chestnut Mushroom Risotto

Serves 4 -6

Preparation Time: 15 minutes

Cooking Time: About 1 hour

This dish is a terrific variation of vegetables.

We currently have a glut of Butternut Squash, we grew far too many and have about 20 waiting to be cooked in some form or other!

When cooking risottos, I tend to sauté the onions, coat the Arborio rice and then add wine and stock, together with seasoning and then cover and place in the oven for half an hour - it is really the best way to cook the perfect risotto.

This saves time and also means you are not having to stand over the pot, stirring constantly and making sure that nothing is sticking to the base of the pan, which can so easily happen.

 

Ingredients:

115g / 4 oz butter

Olive Oil

1 Butternut Squash

1 large Spanish onion, finely chopped

2 large leeks cut into 1 cm sections

225g / 8 oz risotto rice (I use Arborio)

2 glasses of White Wine, or more!

1 1/2 ltrs / 2 pints chicken stock

1 -2 aubergines, cubed

55g / 2 oz parmesan cheese

Sea Salt 75g Unsalted Butter

1-2 tablespoons olive oil

1 box of Chestnut mushrooms, cleaned and sliced

 3-4 fat garlic cloves, crushed

Freshly ground black pepper

Generous bunch fresh parsley, chopped

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AND THIS IS WHAT YOU DO.....

1.  Pre-heat the oven to 180C.
   
   
2. Cut the butternut squash in half lengthways, brush with olive oil and season, then place into a roasting tin together with the cubed aubergines, drizzled with oil and roast for about 45 mins to an hour, check to see that it is not burning but has become softened, bubbling and turning golden.
   
   
3. Whilst the squash and aubergine are roasting, melt the butter and a little olive oil in a large deep frying pan or saucepan and add the onion, leeks.   Cook gently until softened slightly, do not brown.
   
   
4. Add the rice and make sure it is well coated with the oil, butter and vegetable juices.
   
   
5. Add the wine, stirring gently and making sure the rice does not stick to the bottom of the pan and encourages a creamy consistency. 
   
   
6. Gradually add the warmed stock and stir continuously.  If cooking on the top of the stove, this process can take up to 30 minutes, the rice needs to be soft with just a little bite.  Otherwise, cover the pan and place in the oven for 30 minutes.
   
   
7. Meanwhile, peel the skin away from the butternut squash using a sharp knife and cut the flesh into chunks, put into a bowl with the aubergines.
   
   
8. Heat the oil and butter into a clean pan and add the sliced mushrooms, stir to coat, keep at a fairly high heat and then add the garlic.   As soon as the mushrooms take on some colour, remove from the pan and add to the butternut squash and aubergine.
   
   
9. As soon as the risotto comes out of the oven, add the remaining vegetables and stir well.
   
   
10. Add a generous handful of chopped parsley and finally Parmesan shavings.