Risotto is my ultimate comfort food. I love that it’s so versatile. Use it as a base, combined with any combination of vegetables, meat or fish and you can’t go wrong.
This recipe for risotto is my favourite by far. It is nightshade free and includes two of my favourite veggies – butternut and courgette. Topped with crispy slices of smoked pancetta, the combination of sweet and salty flavours working together is just the best. My mouth is watering at the thought.
240g risotto rice
1 red onion, sliced
1 clove of garlic, finely chopped
Approx. 200g butternut squash, diced (that’s about one quarter of a medium sized butternut)
1 medium courgette, diced
1 dessert spoon of coconut oil (you can use olive oil if you prefer)
900ml hot chicken stock
1 teaspoon dried sage
1 packet smoked pancetta
Grill the pancetta slices until crisp, then set aside
Put the coconut oil into a roasting tin and melt in the oven (temperature 180/gas 4)
Once melted, add the diced butternut and courgette and stir well to coat. Sprinkle with sea salt and return to the oven for 25-30 minutes
Soften the onion and garlic in a frying pan, using a little oil of your choice
Add the rice and stir to coat with the oil
Add the stock gradually (about 1 ladle at a time), making sure that each addition is fully absorbed before adding more
When all the stock is added, check the rice is cooked. If not, add a little more water
Stir in the dried sage
Add the butternut squash and courgette and carefully stir once more to incorporate with the rice
Serve with two to three slices of pancetta per portion (this recipe makes approximately four full sized portions)
Using the coconut oil to roast the vegetables adds a wonderful sweetness to complement the already sweet butternut. Olive oil works just as well, but it’s an indulgence that I think is worth it.
This recipe is gluten free, dairy free and nightshade free.