Recipe : Butternut Squash Risotto & Honey Roasted Carrots

Here it is your step-by-step video tutorial for Head Chef Sam's Butternut Squash Risotto and Honey-Roast Carrots. Enjoy!

You will need:

For the purée 

  • Butternut squash x1
  • Butter 50g
  • Stock 100ml

For the risotto (save the stock you boil squash in)

  • Risotto rice - just over 1/2 cup 
  • Cream 50ml
  • Grated cheese x 100g 
  • Shallots x 2 - Dice one and slice other into rings
  • Garlic cloves x 2 - diced
  • Thyme - 2 sprigs - chopped
  • Chives 
  • Olive oil 2 tbsp
  • Butter 25g

Carrots x 4/6

  • Honey
  • Butter 50g 


STEP 1 - The Purée. 

  • Peel the squash, slice in half and remove the core. Then roughly chop and pop into a pan, cover with water and boil until soft (20/25 minutes). 
  • Once fully softened, strain the water into a container/jug to use for stock later and place the squash onto a roasting tray and roast at 180c for 15 minutes.
  • Once fully roasted, add to a blender with a ladle of stock and 50g of butter and blitz until smooth. Alternatively, add the squash to a bowl/pan with the stock and butter and mash by hand. 
  • Season to taste.

STEP 2 - The Risotto.

  • Add 1/2 tbsp of oil to a pan and once hot add x2 cloves of garlic sliced and one shallot finely diced and warm through for 30 seconds, then add the rice and cookout for two minutes. 
  • Once done, gradually add your stock and allow the rice to absorb the liquor, tasting as you go. This takes around 10/15 minutes. You want to allow the rice to have a bit of bite before adding the other ingredients, this will use all the stock that was kept from the cooking of the squash. If you need more just use water. 
  • Once you're happy with the risotto, add chopped rosemary, thyme, three heaped tablespoons of purée, salt and pepper. Lightly mix and then finish with the 50ml cream, 25/30g butter and 40g grated cheese (add more if need be).
  • Once mixed, then the risotto is done.

STEP 3 -The Carrots.

  • Peel and boil the carrots until soft, strain and slice longways and fry in a hot pan with 1 tbsp of oil. 
  • Once coloured turn and cook for a further minute and then add two tablespoons of honey and 30/40g of butter and use to coat and cover your carrots.

STEP 4 -Fried onions

  • Heat 100/150ml oil in a pan/pot. 
  • Slice one shallot into rings and once the oil is at temperature fry the onions until golden. 
  • Remove from the oil using a slotted spoon and place on a sheet of kitchen roll to soak up the remaining oil. 
  • Scatter the onions apart and season with table salt. 
  • Cool naturally which will allow the onions to be crisp. You can get this element of the dish done earlier if wanted too.


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