- 1 butternut squash, peeled and deseeded
- 2 tbsp olive oil
- 50g butter
- 300g risotto rice, such as arborio
- 100g Galbani Ricotta
- 1.2 litres hot vegetable stock
- Small handful fresh sage leaves
- 100g Galbani Parmigiano Reggiano, grated, plus extra to serve
- Heat the oven to 200°C/fan180°C/ gas 6. Cut two-thirds of the squash into chunky cubes, then finely dice the rest. Set aside the diced bits and toss the cubes with the oil in a roasting tin. Roast until tender, about 20-30 minutes.
- Set aside a third of the roasted squash and mash the rest with the Galbani Ricotta, some salt and a pinch of sugar.
- In a large frying pan, melt half the butter, tip in the rice and sizzle for a minute while stirring. Add 1 ladleful of hot stock at a time and simmer the rice, while stirring continuously, until all the stock is just absorbed. Repeat until half the stock has been added, then stir in the finely diced raw squash. Continue adding the stock until the rice is tender and creamy and the stock is all used up.
- Stir in the squash and ricotta purée, parmigiano reggiano and some seasoning, cover and leave to stand for 5 minutes. Meanwhile, melt the remaining butter in another pan, add the sage leaves and fry until crisp. Scatter the risotto with the remaining roasted squash chunks, sage and butter, and extra parmigiano reggiano.
- Joe's tip: " By adding sage to Galbani Ricotta, you can make a simple but tasty pasta sauce" .