Portion size 1
1 Small Butternet Squash (about 1kg),
1/2x medium red onion diced
1x small clove of garlic diced
100g risotto rice
1 x pint vegetable stock (either fresh, or from a stock cube)
100g x cavolo nero
40 g freshly grated parmesan
Maldon sea salt, cracked black pepper and plenty of extra virgin olive oil
Lay the squash horizontally flat on a work surface and using a bread knife cut in half; now working with each half diagonally, cut away the thick outer skin. Now cut into dice, place in a bowel, season with salt/ pepper and place on a try (preferably covered with baking parchment) in an oven at 180oC for 30 minutes.
Dice the onion and garlic; gently sweat-off the onion in a pan with 4 tbsp of extra virgin olive oil adding the garlic after 3 mins. Whist these are cooking rinse the rice and then place in the same pan stirring for 30 seconds. Now add a quarter of the stock and continue to add to the rice, cooking on a medium heat, stirring to insure it doesn’t catch the bottom of the pan. If you’ run out of sock, continue cooking the rice with water until the rice is cooked (soft).
Whist the rice is cooking, wash the Cavolo Nero and remove the thick stalks.
As soon as the rice is cooked fold-in the Cavolo Nero and leave to infuse/wilt for three minutes, stirring twice.
Add olive oil, grated parmesan, and salt/pepper to the rice; top with the butternut squash and drizzle with olive oil.