Squash And Sage Risotto

I was flicking through Nigel Slater's Kitchen Diaries this morning as I put off going to work until the last possible moment. The picture of the roast squash in the November section really looked appetising and tempted me even at 8:50 in the morning It also had the effect of inspiring me to make my favourite risotto - Squash and Sage. Now this is a bit of an experiment for me. I want to see if a risotto can still taste nice without wine. I realise that a glass of wine in a risotto isn't that bad, especially seeing as the alcohol is cooked off. Yet I'm not worried about the glass of wine that goes in the risotto, the three quarters of a bottle of wine leftover is the problem as it all too easily finds its way into my mouth. Not good for someone who is attempting to cut down on booze.

Squash And Sage Risotto (serves 3)

1 Butternut Squash, peeled and cut into chunks
1 tbsp creme fraiche
large pinch of chilli flakes
1 celery stick, finely chopped
1 small carrot, finely chopped
1 small onion, finely chopped
1 tbsp olive oil
A knob of butter
1 garlic clove, crushed
10 sage leaves
200g arborio rice
1 litre vegetable stock
50g parmesan cheese, grated
Handful of pumpkin seeds

1) First preapre the squash. Put the chunks of squash in a pan of boiling water for five minutes or until soft. You want tos top the cooking process here so drain the squash and refresh with cold water. Now put half the squash in a food processor with the creme fraiche and chilli flakes and process to a puree. Set aside.
2) Heat the olive oil and melt the butter in a large saucepan. Saute the onion, celery and carrot with four of the sage leaves. When softened add the garlic to the centre of the pan and continue cooking until you lose the raw garlic smell.
3) Next add the arborio rice to the pan and cook for a minute of so or until the grains are transluscent. Then add a ladel of warm vegetable stock and stir your risotto until the liquid has been absorbed. When this happens add another ladel of water and repeat until the rice is cooked. It should take around 20 minutes.
4) Heat some butter and olive oil in a pan and fry the four remaining sage leaves. Set aside and then roast the pumpkin seeds in a dry frying pan for a minute or two.
5) When the rice is cooked you can stir in the pureed butternut squash, bit-sized squash chunks and heat through. Then add the parmesan top with a couple of sage leaves per person and some pumpkin seeds.

So obviously risotto is a bit richer with wine but I made up for the lack of booze with some more flavour. In the past I've pureed all the vegetables but left some chunks. Not only does it mean the risotto has more texture but you still get the pure sweet squash flavour. Lovely stuff...