Roasted Vegetable Risotto with Sage and Parmesan
- 700g Butternut squash - peeled & chopped
- 300g Parsnips - peeled & chopped
- 200g smoked lardons
- Olive oil
- 1 Spanish onion - thinly sliced
- 2 leeks - thinly sliced
- 400g risotto rice
- 2-2½ litres vegetable stock
- 200ml white wine
- 6 sprigs of sage - sliced
- 40g grated Parmesan cheese
- Salt & pepper to taste
Roast the butternut squash & parsnip in a little olive oil, till cooked. Keep warm.
Fry the lardons & keep warm. Heat the stock & wine till simmering.
In a large saucepan fry the onion & leek in a little olive oil till soft.
Add the rice & stir for a minute, then add a ladle of stock & bring to the boil, stirring until the liquid has been absorbed.
Keep adding the stock, a ladle at a time & stirring until the rice is creamy. When cooked there should be a bite to the rice. The more you stir, the creamier the dish.
Add the roasted vegetables, lardons & sage to the risotto & serve with grated Parmesan.