This posh risotto blends the flavours from sea and land to create a real showstopper of a dish. On top: sweet and tender pan-fried king scallops, shards of salty coppa and crisped fresh sage leaves. The risotto has real depth of flavour, thanks to a simple butternut squash purée and lots of grated Italian hard cheese.
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||0.9 g||3 g|
|Protein||9.5 g||31.9 g|
|Salt||1.43 g||4.8 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Soften the onion
Preheat the oven to 180°C/ 160°C (fan)/ 350°F/ Gas 4.
Peel and finely dice the brown onion[s]. Peel and finely chop the garlic.
Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat.
Once hot, add the diced onion and garlic and cook for 8-10 minutes or until softened.
Mash the butternut squash
Meanwhile, boil a kettle.
Add the butternut squash cubes to a pot of boiled water (just enough to cover them) with a pinch of salt, bring to the boil over a high heat and cook for 15-20 minutes or until they're tender.
Once done, drain and mash until smooth.
Cook the risotto
Meanwhile, dissolve the chicken stock cube[s] in 700ml [1.4L] of boiled water.
Once the onion has softened, add the arborio rice and cook for 1 minute, stirring to coat the grains in the oil.
Add 1/3 of the stock and stir continuously with a wooden spoon until it has absorbed.
Continue to add the stock a little at a time, stirring continuously for 25-30 minutes or until the stock has been absorbed and the rice is cooked.
Cook the coppa
Add the sliced coppa to a baking tray and put the tray in the oven for 6-8 minutes or until crispy.
Make the crispy sage
Once the risotto is almost done, heat a separate large, wide-based frying pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-high heat.
Once hot, add the sage leaves and cook for 1 minute or until crispy.
Set aside on a piece of kitchen paper to drain the excess oil and season with a pinch of salt.
Reserve the pan for later.
Fry the king scallops
Pat the king scallops dry with kitchen towel.
Return the pan to a medium-high heat. Once very hot, add the scallops and cook for 1-2 minutes on one side, or until golden brown.
Flip the scallops and cook for 1 minute further or until cooked through.
Tip: your scallops are cooked when they turn opaque.
Finish off the risotto
Stir the butternut squash purée, grated Italian hard cheese and a knob of butter through the cooked risotto and cook for 1-2 minutes further or until the cheese has melted – this is your butternut squash risotto.
Break the coppa into shards.
Serve the scallops, coppa shards and crispy sage leaves over the butternut squash risotto.