|served with cilantro pesto|
and Parmigiano shavings
50 g Parmigiano 30 g olive oil 2 shallots and 1-2 garlic cloves 300 g butternut squash, peeled, seeds removed, cut into 3 cm chunks 250 g risotto rice 50 g white wine (optional, you can use water) 500 g stock, or water with stock cube salt and pepper 30 g butter
1.Grate the Parmigiano by dropping 2 cm chunks onto the running blades at Speed 8. 2.Add the oil, shallot, garlic and pumpkin or squash and chop 5 to 6 seconds/Speed 5 The pumpkin should be in small pieces, not minced. 3.Cook 8 minutes/100°C/Speed 1. 4. Add the rice and wine and cook 2 minutes/100°C/Speed Spoon/Reverse Blade direction. 5. Add stock or water and stock cube, and cook 12 minutes/100°C/Speed Spoon/Reverse Blade direction. 6. Add the 30g butter, parmesan and cook 2 minutes/100°C/ Speed Spoon/Reverse Blade direction.
7. Check the rice for “doneness” and if necessary cook another minute, or if too dry add some more stock or water. It should be quite ‘soupy’ at this stage as it absorbs the liquid as it settles.
8. Add the seasoning to taste, plus more Parmigiano and/or more butter if desired. Mix and serve immediately.
*Great with side of roasted asparagus wrapped with Spanish ham.