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
Method:
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.
Enjoy!!!