Risotto is always a comforting favourite – here Karma St. Martin’s Chef Claudiu shares his extra indulgent version – lent a comforting autumn sweetness with butternut squash and sweet potato. A perennial favourite at Sir Cloudesley Shovell Restaurant – and a fun one to try at home. Just remember to keep stirring the rice for maximum creaminess!
Ingredients:
Method:
First of all we need a basic vegetable stock with white onion, parsnips, carrot, celery, garlic and some herbs like rosemary and thyme.
For the risotto, we need 2 shallots and 3 garlic cloves finely diced. We fry them in vegetable oil until they are getting soft, then we add the diced sweet potato and butternut squash and fry them until they are getting golden.
We add the risotto then fry it for a minute, then we add 100ml of dry white wine, cooking the mixture until the wine has evaporated. Next step is to add veg stock, one ladle at a time and cook the risotto on low heat, stirring all the time until it gets soft but still al dente. We can now add the parmesan to finish the cooking and serve it with extra parmesan and toasted pumpkin seeds and a glass of white wine for the best experience 🙂
