We are slightly in love with this kobucha squash – in part because of the name and in part because of the flavour. They are silky smooth and sweet when roasted and perfect for the autumnal weather that has set in. The crazy stick like salsify are also pretty special and when roasted add a lovely gently sweetness to the dish. It’s autumnal bounty!
Ingredients: 300g Kabocha squash, 100g salsify, 2 shallots, 2 cloves of garlic, 50g bunch of rocket, 5g of fresh tarragon.
Larder: 170g risotto (Arborio) rice, 600-700ml stock, knob of butter, olive oil, salt, pepper (optional 25g parmesan, chicken breasts).
- Preheat the oven to 200 degrees C.
- Peel and scoop the seeds out of the squash and chop into 1-2 cm chunks. Place in a baking tray. Peel the salsify and slice into batons and add to the baking tray but keep separate from the squash. Drizzle with olive oil, season and roast for 25 minutes while you make the risotto.
- Finely slice the shallots and garlic and sauté for 5 minutes in a knob of butter. Add the rice and cook for 1 minute until rice looks slightly translucent.
- Prepare the stock and gradually add to the rice a ladle at a time. Allow stock to absorb before adding each ladle.
- Add ladle by ladle until the risotto is creamy, soft and al denté. This should take about 20-25 minutes.
- While it’s cooking, chop the tarragon very finely and if using, grill the chicken and chop into pieces.
- When risotto is ready and the squash and salsify are cooked, stir the squash, tarragon, Parmesan and optional chicken into the risotto.
- Serve the risotto with salsify batons on top and rocket on the side.