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    Roasted Tomato and Butternut Squash Risotto

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    Roasted Tomato and Butternut Squash Risotto

    You need to allow extra time to roast the tomatoes, but their rich flavour is worth the wait.

    Serves: 6

    Ingredients

    • 450g tomatoes
    • 3 tablespoons olive oil
    • 4 whole cloves garlic, peeled
    • ½ small butternut squash or 340g untrimmed weight
    • 300ml dry white wine
    • 1 litre chicken stock
    • 30g butter
    • 2 shallots, finely chopped
    • 300g arborio rice
    • 3 tablespoons finely chopped parsley
    • A pinch of finely chopped fresh sage or thyme
    • 30g parmesan, finely grated, plus extra for serving
    • Salt
    • Freshly ground black pepper

    Method

    1. Preheat the oven to 200°C/gas mark 6. Place the tomatoes on a roasting tin in a single layer and toss over the olive oil. Roast for 30 minutes, then add the peeled garlic and roast for a further 30-45 minutes. Peel away the tomato skin and mash everything together.
    2. Peel, seed and finely dice the squash. Pour the wine and stock into a saucepan and bring up to a simmer. Melt the butter in a saucepan and gently fry the shallots and squash until soft.
    3. Add the tomato and garlic pulp and, if necessary, allow to reduce and thicken, then mix in the rice and cook for two minutes. Season lightly, then increase the heat to medium before adding enough simmering stock to just cover the rice.
    4. You will need to stand over the risotto from this point on, as you have to stir it gently as it cooks, replenishing the stock as it is absorbed into the rice. After 15-20 minutes, the rice should be cooked - it should be tender but with a slight bite.
    5. Remove from the heat and mix in the herbs and cheese. Adjust the seasoning if necessary. Serve immediately with extra freshly grated parmesan and plenty of black pepper.

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