Ingredients:
500g butternut squash, peeled and diced
5tsp rapeseed oil
2 clove garlic, 1 sliced and 1 crushed
1tsp dried sage
black pepper
3 banana shallots, sliced
200g risotto rice
75g bulgur wheat
75g red quinoa
200ml white wine
2 vegetable stock cube (made up into 1litre stock and kept warm on the hob)
150ml half fat crème fraiche
100g parmesan, grated
180g ready cooked chestnuts, roughly chopped (I like Merchant Gourmet)
1tbsp fresh sage, finely chopped
Method:
Toss the butternut squash with 2tsp of the rapeseed oil, 1 diced clove of garlic, the dried sage and seasoning.
Roast for approximately 30 minutes at 180°c/gas mark 4 until soft and browning on the edges.
Fry the shallots in the remaining oil for a couple of minutes, then add the crushed garlic. When both the shallots and garlic have softened without browning, add the risotto rice to the pan.
Continue to stir the rice until the edges of the grains start to go translucent round the edges. Then add the bulgur wheat, quinoa, and wine. stir the mixture until all of the wine has been absorbed.
Add 4 ladles of the stock and leave to absorb in the grain mix, stirring to ensure nothing sticks to the bottom of the pan.
Continue adding the stock, 1 ladle at a time until the grains have softened and the mix has turned creamy; this could take anywhere between 30-45 minutes.
When happy with the consistency stir through the crème fraiche, parmesan, chestnuts, fresh sage and seasoning and add the roasted butternut squash.
Enjoy!!
