- 1 butternut, quartered
- ½ pumpkin, cut into small wedges
- 4 T olive oil
- Sea salt and freshly ground black pepper, to taste
- 2 small onions, chopped
- 2 cloves garlic, chopped
- 2 t sage, chopped
- 400 g risotto rice
- ½ cup dry white wine
- 8–10 cups chicken stock, warmed
- 4 T butter
- ½ cup Parmesan grated
- 2–3 T crème fraîche
Preheat the oven to 200°C. Rub the pumpkin and butternut with 2 T olive oil and sea salt. Roast for 40 minutes, or until sweet and tender.
Heat the remaining olive oil in a large saucepan over a medium heat. Add the onions, garlic and 1 t chopped sage and cook until soft, stirring often.
Add the rice and stir for 3–5 minutes, then add the wine and stir until evaporated. Add 1 cup chicken stock and stir continually until the stock is absorbed. Continue adding the hot chicken stock, 1 cup at a time, stirring until absorbed before adding the next cup.
When the rice is tender but still has a nutty bite, remove the pan from heat and add 2 T butter, Parmesan and crème fraîche and season to taste. Fry the remaining sage in the remaining butter until crispy.
Spoon the risotto onto the roast squash and serve warm with the crumbled pancetta, garnished with the fried sage.
Cook's note: Layer those textures: The slight "bite" of risotto rice contrasts well with the soft squash, crispy pancetta and oozy melted cheese. Risotto rice releases starch as it absorbs stock in the cooking process, giving it a creamy texture.