Ivy Hossack shares her recipe for a sumptuous squash, pancetta and cauliflower risotto.
“Risotto is a food to go to when all you want is carbs, carbs, carbs with a side of carbs. It’s supremely creamy and starchy, plus you can put most vegetables in it (along with anything else you have in your fridge) and it’ll be an assuredly brilliant dish. Asparagus, courgette, spinach or mushrooms are all ace choices, but a certain combo will always be my favourite: roasted butternut squash and pancetta.
The salty nuggets of pancetta are so good in risotto and make a power-couple pairing with the sweet, roasted squash. I also like to stir in some cauliflower (or pumpkin) purée for extra creaminess and a roasty, umami flavour.”
• 1/2 head cauliflower
• 1 butternut squash, peeled and seeds removed
• 4 tablespoons olive oil
• 1 onion, peeled and finely chopped
• 4 garlic cloves, peeled and grated or minced
• 4 slices bacon, cut into lardons
• 225g arborio rice
• 1 litre chicken or vegetable stock, hot
• 250ml dry white wine
• 1/2 teaspoon salt, plus more to taste
• parmesan shavings, to serve
1 Preheat the oven to 200°C. Cut the cauliflower in half and place on a baking tray. Chop the butternut squash into 2.5 cm cubes and place on the tray too. Drizzle with 2 tablespoons of olive oil and roast for 30 minutes until tender. Blitz the cooked cauliflower in a food processor or with a handheld blender, or mash with a potato masher. Set the cauliflower purée and roasted squash chunks aside.
2 In a large pan, heat the remaining olive oil over a medium heat. Add the onion and cook until soft. Add the garlic and bacon and cook until the bacon starts to crisp.
3 Pour the rice into the pan and cook for a few minutes, stirring, until it is slightly toasted. Add a quarter of the stock and cook, stirring, until it has been absorbed by the rice. Repeat this process with the rest of the stock and the wine.
4 Stir in the cauliflower purée and the salt and cook for a few more minutes to warm through. Serve with the roasted squash and Parmesan shavings.
Recipe courtesy of Ivy Hossack, extracted from Top With Cinnamon