Oxford SlowFoodStudent

Ingredients:

1 medium butternut squash, peeled, seeded and cut into cubes

3 Tbsp olive oil

1 large white onion, diced

½ cup diced pancetta (optional)

2 cups aborio or canaroli rice

4 cups chicken or vegetable stock, warmed

1 cup dry white wine (optional)

Small bunch of fresh thyme

Grated parmagiano reggiano cheese to serve

Directions:

Preheat the oven to 180°C/350°F. Spread the squash on a baking tray so that it’s all spaced out. Drizzle with a little olive oil, season with salt and pepper and toss to mix. Bake for 20-25 minutes until the squash is fairly soft, but not falling apart. Meanwhile, set a large, heavy-bottomed pan over medium heat and add the 3 Tbsp of oil. Add the diced onion and fry for about 4 minutes before adding the pancetta and cook for a further 4 minutes. At this point tip in the rice and continue to stir to coat it with oil. Add the stock a ladleful at a time. Add the squash and thyme and continue to stir (almost) continuously until the liquid is all absorbed. Continue adding stock (and the wine, if using—if not, adjust the amount of stock accordingly) in this manner and stirring until all the stock is gone, the squash is almost all incorporated, and the rice is al dente (should be about 25 minutes in total). Serve immediately topped with the parmagiano.