Crown prince squash risotto recipe
 This popular winter squash has a sweet and nutty flavour that is particularly suited to roasting – perfect in a risotto. 1 crown prince squash, peeled and diced4 tbsp olive oil1 tbsp chopped fresh thyme 1 onion, finely chopped 2 garlic cloves, crushed1 leek, white parts only chopped 1 bay leaf2 Parmesan rinds300g/10½oz arborio rice150ml/¼ pint Italian white wine, such as Fiano or similar1.5 litres/1⅔ pints hot vegetable stock80g/3oz unsalted butter50g/1¾oz Parmesan, gratedsqueeze lemon juice12 fresh sage leaves 8 hazelnuts, cracked salt and freshly cracked black pepper 1 crown prince squash, peeled and diced 4 tbsp olive oil 1 tbsp chopped fresh thyme 1 onion, finely chopped 2 garlic cloves, crushed 1 leek, white parts only chopped 1 bay leaf 2 Parmesan rinds 300g/10½oz arborio rice 150ml/¼ pint Italian white wine, such as Fiano or similar 1.5 litres/1⅔ pints hot vegetable stock 80g/3oz unsalted butter 50g/1¾oz Parmesan, grated squeeze lemon juice 12 fresh sage leaves 8 hazelnuts, cracked salt and freshly cracked black pepper Method Preheat the oven to 220C/200C Fan/Gas 7.Toss the squash pieces in some olive oil and thyme and roast on a baking tray for 30 minutes until soft.Meanwhile, place some olive oil in a saucepan over a medium-low heat then add the onions, garlic, leek and bay leaf and sweat for 10 minutes until soft.Add the roasted squash and parmesan rinds followed by the rice and then the wine. Allow the wine to reduce by half, then slowly add the hot stock a ladle at a time, constantly stirring.After around 18–20 minutes, taste and test the rice – it should still have a bit of bite.Stir in 30g/1oz butter, some of the grated Parmesan and a squeeze of lemon and allow to stand for a few minutes. Heat a small frying pan and add 50g/1¾oz butter, cook until it turns brown and then add the sage leaves and cook in the brown butter until crispyStir in the hazelnuts to coat in the brown butter. Serve the risotto in pasta bowls, spoon over the sage and hazelnuts and finish with Parmesan. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Toss the squash pieces in some olive oil and thyme and roast on a baking tray for 30 minutes until soft. Toss the squash pieces in some olive oil and thyme and roast on a baking tray for 30 minutes until soft. Meanwhile, place some olive oil in a saucepan over a medium-low heat then add the onions, garlic, leek and bay leaf and sweat for 10 minutes until soft. Meanwhile, place some olive oil in a saucepan over a medium-low heat then add the onions, garlic, leek and bay leaf and sweat for 10 minutes until soft. Add the roasted squash and parmesan rinds followed by the rice and then the wine. Allow the wine to reduce by half, then slowly add the hot stock a ladle at a time, constantly stirring. Add the roasted squash and parmesan rinds followed by the rice and then the wine. Allow the wine to reduce by half, then slowly add the hot stock a ladle at a time, constantly stirring. After around 18–20 minutes, taste and test the rice – it should still have a bit of bite. After around 18–20 minutes, taste and test the rice – it should still have a bit of bite. Stir in 30g/1oz butter, some of the grated Parmesan and a squeeze of lemon and allow to stand for a few minutes. Stir in 30g/1oz butter, some of the grated Parmesan and a squeeze of lemon and allow to stand for a few minutes. Heat a small frying pan and add 50g/1¾oz butter, cook until it turns brown and then add the sage leaves and cook in the brown butter until crispy Heat a small frying pan and add 50g/1¾oz butter, cook until it turns brown and then add the sage leaves and cook in the brown butter until crispy Stir in the hazelnuts to coat in the brown butter. Serve the risotto in pasta bowls, spoon over the sage and hazelnuts and finish with Parmesan. Stir in the hazelnuts to coat in the brown butter. Serve the risotto in pasta bowls, spoon over the sage and hazelnuts and finish with Parmesan.