Butternut Squash Risotto with Fresh Irkotta and Figs
1 butternut squash, peeled and diced
125g Benna Fresh Irkotta
800ml chicken stock
5 thyme sprigs
3 fresh figs cut into quarters
1 small finely chopped onion
2 cloves of garlic
4 cups arborio rice
1 cup white wine
50g Parmesan cheese
1 knob of Benna Unsalted Butter
Pinch of sea salt
Freshly ground pepper
- Bring water to a boil in a medium-sized saucepan, reduce the heat and add the diced butternut squash. Cover with a lid and boil for 10-15 minutes until soft.
- Carefully remove the chunks of butternut squash from the pan and transfer into a blender with some water in order to make a butternut squash purée.
- Drizzle a frying pan with some olive oil and put on high heat. Add the onions, garlic and thyme. Cook for 2 minutes.
- Add the arborio rice, stir and cook until the rice is lightly coloured.
- Add the white wine, and cook on high heat for around 3 minutes until the wine is reduced.
- Lower the heat and add the Butternut squash purée, salt and pepper.
- As the liquid begins to reduce, add enough chicken stock to just cover the rice, but make sure not to put too much at one go. Repeat this process until the rice is cooked, making sure it is not completely dry from the stock.
- Turn off the heat and add the parmesan and butter. Mix everything together, and season with salt and pepper to taste.
- Plate the Risotto and top with fresh irkotta, fresh figs, thyme, and a drizzle of olive oil.