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Butternut squash risotto

San Carlo cooks up a treat for Halloween, with a chef’s special

Published on October 28th 2010.


Butternut squash risotto

Halloween is traditionally the ‘spookiest night’ of the year and that can only mean one thing: parents and youngsters will be earnestly cutting and scooping out pumpkins in a bid to create the perfect pumpkin lantern.

We asked executive chef Franco Bellomusto from popular Italian restaurant group San Carlo*, to come up with a recipe suitable for the occasion.

Franco said: “In Italy we like butternut squash, a vegetable from the same family as pumpkin, and we use it in many dishes.”

“One of the most popular is risotto. It is easy to prepare and makes a hearty meal to eat on a cold autumn night.”

“This is my special recipe.”

Ingredients
- 500g butternut squash
- 3 tbsp olive oil
- I large onion, finely chopped
- 1 stick celery, finely chopped
- 250g Aborio rice
- 1.5 litres of vegetable stock
- 150g Tallegio cheese, cubed
- 60g unsalted butter
- 1 sprig of rosemary

Method
1. Roast the butternut squash quarters at 220c/gas mark 6 for about 45 minutes or until soft. Once cooked scoop out the seeds and toast (to be used as a garnish). Scoop out the flesh and blend until smooth.

2. Heat the oil in a saucepan and sweat the onions, celery and garlic with a pinch of salt for 1-2 minutes. Add the rice and add in the stock, one ladle at a time until evaporated.

3. Stir for a further two minutes then add butternut squash puree and mix.

4. Add the Tallegio, butter and rosemary and season to taste. Allow the risotto to rest for 6 minutes before serving.

5. Garnish with the toasted seeds.

San Carlo has restaurants based in Birmingham, Bristol, Manchester, Liverpool, Leicester, Leeds and Knightsbridge Green.

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