BUTTERNUT SQUASH RISOTTO, TRUFFLE CHICKEN BREAST & CRISPY SAGE

Preparation

To roast the Cinnamon Butternut Squash. Preheat the oven to 200°C. Toss the squash cubes with olive oil, cinnamon, paprika (if using), salt and pepper. Spread on a baking tray and roast 25–30 minutes, turning halfway, until caramelised and soft. Reserve a few nice cubes for plating; the rest can be folded into the risotto at the end.

For the truffle chicken, season the chicken breasts generously with salt and pepper. Heat olive oil in a pan over medium heat. Add the chicken, thyme and crushed garlic, searing on both sides until golden. Add butter to the pan and baste the chicken for 1–2 minutes. Reduce heat, cover, and cook gently for 10–12 minutes until cooked through. Remove from heat and drizzle with truffle oil while resting. Slice just before serving.

To make the crispy sage, heat butter or oil in a small pan. Add sage leaves and fry for 10–15 seconds until crisp. Drain on paper towel and lightly salt. Save the sage-infused butter/oil — it’s great drizzled over the risotto.

Next, prepare the risotto. Heat olive oil and butter in a saucepan. Add diced onion and cook on medium heat for 5–7 minutes until soft but not browned. Add garlic and cook 1 more minute. Stir in the rice and toast for 1–2 minutes until the grains become slightly translucent. Pour in white wine (if using) and simmer until absorbed. Begin adding hot stock, one ladle at a time, stirring gently. Add more stock only when the previous addition is absorbed. After about 15 minutes, stir in the small-diced squash and continue cooking until the rice is creamy and al dente (18–20 minutes total). Remove from heat, stir in Parmesan and the finishing butter. Gently fold in most of the cinnamon-roasted squash. Taste and season with salt and pepper.