Butternut Squash, Pancetta and Sage Risotto

On Imgur: http://ift.tt/1OaR1bR Serves 6

Ingredients: * 2-3 banana shallots, chopped * 1-2 garlic cloves, crushed * 1.2L chicken or vegetable stock * 400g arborio or carnaroli rice * 50ml dry vermouth * 30g butter * 30g parmigiano reggiano or pecorino, grated * Olive oil * 2 medium or 1 large butternut squash * 12 rashers smoked pancetta * 1 tsp coriander seeds * 1 tsp fennel seeds * 1 tsp allspice berries * 1 tsp chilli seeds * 1 small bunch sage * Handful of parsley or sorrel * Salt and pepper to taste

1. Set oven to 190C/375F.
2. Toast whole spices in a dry pan and crush in a pestle and mortar.
3. Chop squash into 2-bitesize pieces, coat in olive oil, spices and season. Roast in oven for around 30 mins.
4. Fry shallots slowly in olive oil until shallots turn transparent. Add garlic.
5. Add rice to pan and coat in oil for 1 minute.
6. Add vermouth and cook off alcohol, 1 minute.
7. Add stock a ladle at a time, Making sure each one is is absorbed before the next is added, stirring regularly.
8. About 20 minutes into cooking, turn the squash and add the pancetta on top. Cook until crispy and squash is soft but not mushy. This can hold in a warm oven until rice is done.
9. Test the texture of your rice. As it is coming close to al dente, add less stock. Continue to stir.
10. When rice is done, remove from heat, adding butter, grated parmigiano and finely chopped sage, checking for seasoning. Let rest for approx 2 minutes.
11. Serve risotto with squash and pancetta on top. Scatter with parsley/sorrel and a little additional grated parmigiano.

Enjoy this wintery, warming dish with a glass of a soft Pinot Grigio or Gewürztraminer.

Edit: Formatting strikes again.

bon appetit