Butternut Squash Risotto With Chanterelles And Hazelnut

All the flavour of an indulgent risotto but recreated with optimum nutritional benefits in mind. The nutty sweetness of butternut squash is paired with earthy chanterelle mushrooms, fragrant rosemary, and a sprinkle of hazelnut powder to deliver an exceptional dish.

Ingredients:

Butternut squash cream

• 500 g butternut squash, cut into chunks
• 50 g extra virgin olive oil
• 100 ml water
• 2 g chopped rosemary
• 1 tsp black pepper

Chanterelle broth

• 2 ltrs cold water
• 200 g chopped chanterelle mushrooms

Chanterelles for garnish and risotto

• 300 g chanterelle mushrooms
• ½ g chopped chives
• 1 g chopped parsley

To serve

• 160 g cooked risotto rice
• 140 g butternut squash purée
• 40 g chanterelle mushrooms
• 1 tsp hazelnut powder

Preparation:

Pumpkin cream

• Preheat the oven to 165ºC
• Peel and de-seed the butternut squash; cut into chunks
• Mix with the extra virgin olive oil, black pepper and rosemary
• Roast for 35 minutes or until soft
• Once cooked, puree in a blender and combine with the rest of the ingredients to make a cream

Chanterelle broth

• Using half the chanterelles, combine all the ingredients, bring to the boil and reduce the broth to half the original quantity
• Set aside until ready to serve (reheat prior to serving if needed)

Risotto rice

       Following the packet instructions, precook the risotto rice for 8 minutes

• Set aside to cool
• Sauté the remaining half of the chanterelles in 1 tsp sunflower oil then set to one side

Chanterelle garnish

• Pick 4 chanterelles for garnish
• Wash and clean the chanterelles
• Sauté in 1 tbsp sunflower oil with the chopped chives and parsley

Hazelnut powder

• Roast a handful of whole hazelnuts in the oven for 6 minutes at 160ºC
• Set aside to cool then use a food processor to blitz into a fine powder

To serve

• In a small pan, add a little of the broth and cream, bring to a simmer then add the precooked risotto rice
• Stir and add more broth, if required, to ensure a classic creamy texture
• Plate the rice topped with the herby sautéed chanterelles
• Serve sprinkled with hazelnut powder