Simon Gault’s Inspired Butternut & Mapari Meats Ham Risotto

Ingredients:

For the Butternut Squash Puree:

Instructions:

Butternut Squash Puree:

1. Preheat your oven to 200°C (400°F).
2. Cut the butternut squash in half lengthwise. Scoop out and discard the seeds.
3. Lightly brush the cut sides of the squash with a little olive oil and season with a pinch of salt.
4. Tuck a couple of sprigs of fresh thyme & or rosemary underneath each half and place the squash halves cut-side down on a baking sheet lined with parchment paper.
5. Roast in the oven for about 45-60 minutes, or until the squash is tender and can be easily pierced with a fork.
6. Once the squash is done, remove it from the oven and let it cool until it’s safe to handle.
7. Scoop out the tender flesh from the squash skin using a spoon and place it in a food processor or blender.
8. Puree until smooth. If needed, you can add a bit of stock to help it blend, but usually, the moisture from the roasted squash is enough.

Risotto:

1. Heat the Loopline olive oil over medium heat in a large, deep skillet or Dutch oven. Add the onion and sauté until it is soft and translucent, about 5 minutes.
2. Add the garlic and sauté for another minute until fragrant.
3. Stir in the Acquerello Carnaroli rice to the skillet, stirring to coat the rice in the oil. Cook for a couple of minutes until the rice becomes slightly translucent.
4. Pour in the wine and simmer, stirring constantly, until the liquid has almost entirely evaporated.
5. Start adding the warm Gault’s stock, one ladle at a time, stirring after each addition. Allow each ladle of stock to be almost completely absorbed before adding the next. This process should take about 10-12 minutes.
6. Stir in the butternut squash puree and continue to cook, adding more stock as before, for another 10-12 minutes until the rice is tender but still has a slight bite.
7. Once all the stock has been absorbed and the rice is cooked to your liking, stir in the Mapari Meats ham, Canterelli Premium Parmesan cheese, and chopped fresh sage. Season with salt and pepper to taste.
8. Allow the risotto to rest for a few minutes, then serve warm. Enjoy!

Free Range Christmas Ham