Silky squash risotto

1 hr 20 minServes 4

Creamy Arborio risotto with roasted butternut squash, steamed broccoli, and Parmesan, finished with butter for silky texture.

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prepPreheat oven to 180°C / 350°F
1 butternut or acorn squash (1.2 kg)	Scrub, halve, deseed & chop squash into 2 cm chunks	Toss squash with marjoram & oil, roast 180°C / 350°F, 1 hr until soft	Mash roasted squash, stir into risotto halfway through cooking	Add stock or boiling water to risotto, grate in Parmesan, beat in butter	Cover, rest 2 min off heat, stir & season to taste	Divide risotto between plates, top with broccoli & remaining marjoram
20 g fresh marjoram, divided (10 g for roasting, 10 g for garnish)
15 ml olive oil (for roasting)
1.2 litres / 1200 ml quality vegetable or chicken stock	Simmer stock over low heat	Add stock ladleful by ladleful, stirring, 16–18 min until rice cooked
1 onion, peeled and finely chopped	Cook onion & celery in oil 10 min until soft, stir in rice, toast 2 min
1 stick of celery, finely chopped
7 ml olive oil (for soffritto)
300 g Arborio risotto rice
150 ml dry white wine	Pour in wine, stir until absorbed
200 g Tenderstem broccoli	Trim broccoli, steam 2 min, toss with lemon juice & extra virgin oil
½ a lemon
extra virgin olive oil (for broccoli and finish)
50 g Parmesan cheese
1 knob of unsalted butter

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