1kg butternut squash, peeled, deseeded & cut into chunks
400g arborio or risotto rice
2 pints of hot stock (chicken or vegetable)
1 onion, finely chopped
1 clove garlic, crushed
1 tbsp olive oil
300g beetroot, cooked & cut into large chunks
50ml pomegranate molasses
Dukkah, for serving (optional)
Cook the butternut squash in a pan of simmering water until just done. Drain in a colander over the sink and return to the pan. Use a stick blender to blitz into a smooth puree. Set aside.
Melt the butter in a large heavy based pan over a low heat. Add the onion and sauté until soft. After five minutes add the crushed garlic and move around the pan quickly before adding the rice. Coat the rice in the buttery onion mix and cook for one minute before pouring over the stock and butternut puree. Bring to the boil then lower to a bare simmer. Stir regularly to ensure it doesn’t stick. After about 20 minutes the rice should be al dente. Remove from the heat.
Whilst the rice cooks prepare the beetroot. Place the olive oil in a frying pan over a high heat, add the beetroot chunks. Fry for a few minutes before pouring over the molasses. Move around the pan and keep basting until it becomes thick covers the beetroot.
Ladle the risotto into bowl, top with the hot beetroot and sprinkle with a little dukkah.