This is a extremely brightening dish, as a result of uplifting color of vivid yellow and the zippy freshness of the preserved lemon and lime. Saffron, although a pricey ingredient, is used sparingly in a really pocket pleasant dish, and elevates it to one thing fairly particular and warming. I like having this simmer on the range on a lazy Sunday, and is ideal meals for consuming on the couch.
Serves 4
butternut squash 1 small, peeled, deseeded and chopped into 1cm cubes
olive oil 6 tbsp
sea salt flakes and black pepper
white onion 1 small, finely chopped
garlic 2 cloves, finely chopped
saffron strands 1 pinch
vegetable inventory 700ml
orzo pasta 250g
butter 40g
preserved lemon 1 small, seeds eliminated, finely chopped
parmesan 50g, grated, plus additional for serving
purple chilli ½, deseeded and finely sliced
leek 1, reduce into 5mm rounds
lime juice 1 tsp
Preheat the oven to 180C fan/gasoline mark 6. Lay your butternut squash on a lined baking tray, drizzle with 2 tablespoons of the olive oil, 1 tablespoon of sea salt flakes and a great grind of black pepper. Roast for half-hour, stirring midway, till the butternut squash is mushy. Take away from the oven, switch to a mixing bowl and use a potato masher to crush it to kind a tough puree.
Warmth 2 tablespoons of the olive oil in a saucepan over medium warmth, add the onion and cook dinner gently for five minutes, till softened, then add the garlic and cook dinner for an additional 2 minutes. Now add the squash puree, the saffron and the inventory, and simmer gently for 3 minutes to permit the saffron to infuse.
Add the orzo, stir and canopy with a lid. Gently cook dinner for 10-Quarter-hour, stirring often. Flip off the warmth, add the butter, preserved lemon and parmesan. Verify for seasoning and maintain heat when you fry the leeks.
Add the final 2 tablespoons of olive oil to a frying pan set on a medium warmth, and add your chilli and leek and a pinch of salt. Fry till golden and frizzled, stirring often – about 6-8 minutes. As soon as cooked, squeeze over some lime juice.
Switch your risotto to a bowl, and garnish with the fried leeks. Sprinkle over extra parmesan.
Helen Graham is head chef at London’s Bubala
