Ingredients
- risotto
- 1 butternut squash
- 1 level tablespoon coriander seeds
- 2 small dried chillies
- sea salt
- freshly ground black pepper
- olive oil
- 12 slices higher-welfare pancetta or dry-cured smoky bacon
- 100 gr. chestnut
- 1 bunch fresh sage , leaves picked
- 6 heaped tablespoons mascarpone cheese , optional
Method
- Preheat your oven to 190 °C.
- Carefully cut your butternut squash in half and scoop out the seeds.
- Put these to one side.
- Cut the squash lengthways into 0.5cm.
- Bash up your coriander and chillies with a pinch of salt and pepper in a pestle and mortar, or use a metal bowl and the end of a rolling pin.
- Dust this over your squash with a tablespoon of olive oil.
- Toss around until completely coated.
- Line up snugly in a roasting tray and bake for around 30′ until the flesh and skin are soft to the touch.
- Now get all your ingredients ready and start making your risotto.
- Remove the squash from the oven and lay your pancetta over it.
- Mix the squash seeds, chestnuts and sage leaves with a little olive oil, salt and pepper.
- Sprinkle over the squash and pancetta and place back in the oven for about 5 – 10′ until the pancetta is crisp.
- Once the squash has cooled down a little, shake off the pancetta and chestnuts and finely chop the squash.
- Add this to the risotto.
- Season to taste and serve with the pancetta, chestnuts, sage leaves and squash seeds sprinkled over the top.
- Lovely served with a big dollop of mascarpone cheese on the side.