Ingredients
- 1/2 butternut squash peeled, deseeded and cut into 2cm chunks (500g prepared weight)
- 2 1/2 tbsp olive oil
- 1 onion finely diced
- 2 x 140g packs red chicory ends trimmed
- 2 garlic cloves crushed
- Pinch red chilli flakes, plus extra to serve
- 250 g Risotto Rice
- 175 ml white wine
- 1 l Vegetable Stock
- 60 g parmigiano reggiano finely grated
- 1/4 lemon, juice
Instructions
Preheat the oven to 220˚C, gas mark 7. Toss the squash with 1 tbsp oil and roast for 20 minutes; set aside. Meanwhile, heat 1 tbsp oil in a large pan. Fry the onion for 5 minutes on a medium heat, until soft. Thinly slice the heads from 1 pack chicory. Add to the pan with the garlic and chilli; fry for 5 minutes and stir often. Stir in the rice; add the wine and stir until absorbed.
Add 2 ladles of hot stock to the pan and stir occasionally until all the liquid is absorbed. Keep adding 2 ladles until almost absorbed each time. Add the roasted squash with the last ladle of stock and stir until almost all the remaining liquid is absorbed. Season, stir in ½ the cheese and take off the heat to rest, covered, for 5 minutes.
Meanwhile, cut the remaining red chicory heads lengthways into quarters. Put the remaining ½ tbsp oil in a separate pan over a high heat and fry the chicory for 2-3 minutes until golden and slightly wilted. Squeeze over the lemon juice. Divide the risotto between plates, topping with the chicory, remaining cheese and extra chilli flakes.