Dish of the Month – June
Each month you’ll find a tasty new addition to our dish of the month page. We will tell you all about the ingredients needed, as well as how to cook the recipe, so you can enjoy at home with your children.
This month the children have been enjoying lots of delicious and nutritious food, prepared by our Head Chef, Christopher Milner and his dedicated team. One of the children’s favourites has been our Butternut Squash Risotto. The children enjoyed it so much we made it our Dish of the Month for June!
Butternut Squash & Sage Risotto
- Lean Lamb Mince – 400g
- Butternut Squash, peeled & cut into bite size chunks – 1kg
- Olive oil – 3 tbsp
- Bunch of sage, pick leaves, half roughly chopped, half left whole
- Vegetable stock – 1½ litres
- Butter – 50g
- 1 onion finely chopped
- Risotto rice (we use arborio) – 300g
- 1 small glass of white wine
- Parmesan or vegetarian alternative, finely grated – 50g
- Before you make the risotto, heat oven to 220C/fan 200C/gas 7.
- Toss the squash in 1 tbsp oil together with the chopped sage. Scatter into a shallow roasting tin and roast for 30 mins until it is brown and soft.
- While the squash is roasting, prepare the risotto. Bring the stock to the boil and keep on a low simmer.
- In a separate pan, melt half the butter over a medium heat. Stir in the onions and sweat gently for 8-10 mins until soft but not coloured, stirring occasionally. Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
- Pour in the wine and simmer until totally evaporated. Add the stock, a ladleful at a time and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle).
- The risotto should be creamy and slightly soupy. When you draw a wooden spoon through it, there should be a wake that holds for a few moments but not longer.
- At the same time, gently fry the whole sage leaves in a little olive oil until crisp, then set aside on kitchen paper. When the squash is cooked, mash half of it to a rough purée and leave half whole.
- When the risotto is just done, stir though the purée, then add the cheese and butter and leave to rest for a few mins.
- Serve the risotto scattered with the whole chunks of squash and the crisp sage leaves.
We have also created a FlippingBook to showcase our current and past Dishes of the Month, to view; simply click on our FlippingBook icon to the right of this page.
Make sure you come back next month for our next dish!
View our 'Dish of the Month' recipes