1 large butternut squash
1 large garlic clove (I used purple Germidour garlic from the Cadours areas of South-West France, which I bought from my local farmers market. Its a rich, sweet garlic so you only need a little of it. If you are using normal garlic, then just use two medium cloves.)
Salt and Pepper
1 large garlic clove
1 large white onion
Knob of butter
250g risotto rice
125ml dry white wine (I used Sauvignon Blanc)
700ml Chicken stock
2-3 rashers smokey streaked bacon, chopped into small pieces
Pea shoots or watercress
Preheat the oven to 200 degrees C (fan.)
Peal, deseed and dice the butternut squash into cubes. (Retain some of the squash seeds for later.)
Peel and finely chop the garlic clove and then add the squash, garlic, a good seasoning of salt and pepper and a few tablespoons of olive oil to a large baking dish.
Make sure the squash is coated in the oil, garlic and seasoning and then put the dish in the preheated oven. Roast the squash for 30-35 minutes until it begins to caramelise and turn tender. After 35 minutes, scatter over the streaky bacon and then return the dish to the oven for another 5-10 minutes until the bacon is golden and crispy.
Then remove this from the oven and cover with tinfoil to keep warm.
Whilst the squash is roasting, start on the risotto.
Add a large glug of olive oil and knob of butter to a large frying pan over a medium heat. Peel and finely chop the onion and add this to the pan. Sweat the onion in the butter and oil for 5-10 minutes until it begins to soften and then add in the garlic. Fry the garlic for another 2-3 minutes and then pour in your risotto rice. Mix the rice in with the garlic, butter, oil and onions and cook it in the pan for 3-4 minutes. Once the rice has been properly coated in the oil, add in the white wine and let it reduce to at least half its original volume.
Then gradually add in the stock. You want to add it a ladle full at a time, letting the rice absorb each ladle of stock before you add in another. It will take about 40-50 minutes for the rice to absorb all the liquid. (You may want to add slightly more or slightly less liquid than suggested. The rice needs to be cooked until it is tender but still has a little bite.)
Once the rice is cooked, remove the risotto from the heat and season well with salt and pepper. Stir in a large knob of butter, a tablespoon of creme fraiche and some finely grated parmesan.
Next, use a potato masher, to roughly mash the roasted butternut squash (you still want a few big chunks left in it.) Then stir the squash and bacon pieces into the risotto.
Finish with some crumbled goats cheese and serve with some fresh pea shoots or watercress.