I know it’s out of season but there’s nothing quite like the comfort-factor of butternut squash risotto. In my opinion, this is the best butternut squash recipe you’ll find. I’m not going to try and pass this off as my own. It’s from BBC Good Food and I’ve probably made this particular recipe twenty times in the last five years.
Tip: use both a combination of melted butter and olive oil to give the risotto rice a cream coating.
If you don’t have sage, it works just as well with rosemary. This time I used thyme which is equally is good.
Topped with pea shoots, a drizzle of truffle oil, shavings of Parmesan cheese and if you have them, the texture of toasted pine nuts adds a lovely bite.