Butternut squash risotto with cured pork belly and scallops

This is a great way to use up the extra bacon from when you make your own.

Ingredients

For the Squash
1 tablespoon bran oil
2 tablespoons butter
750 grams butternut squash
30 grams brown sugar
salt and pepper to taste

For the Risotto
100 grams butter
50 grams sweet cured pork belly cut into 1 cm strips
1 large onion finely chopped
2 cloves of garlic
1 inch fresh ginger, finely grated
400 grams italian arorio rice
5 leave of fresh sage finely chopped
350 mls white wine
2 litre vegetable stock
1/4 cup grated parmesan
2 tablespoons parsley finely chopped to garnish

Scallops - 2 or 3 per person

Method

Squash.  Pre-heat oven to 180 degC.  Heat a roasting pan on the stovetop until medium hot.  At the oil and butter then add the squash.  Toss to coat for 2 to 3 minutes.  Place in the oven for 20 minutes until tender.

Risotto.  Heat vegetable stock and leave on a low simmer. 

In a large saucepan,melt 1/3 butter.  Add onion, garlic and ginger and saute until golden and tender, about 5 minutes.  Add the cured pork belly and sage and continue to cook for another 5 minutes.  Add the white wine to the risoot and continue to cook, stirring all the time with a wooden spoon until all the liquid has been absorbed. 

Add 1 small ladle of the simmering stock and allow to absord.  Continue adding stock 1 small ladle at a time until it is all absorbed. 

Test the rice often, looking for a firm but not crunchy texture and a liquid finish easy enough to pour without being soupy.

Add the remaining 2/3  butter and the grated parmesan.  Stir to combine.  Add the parsely and finally the reserved squash.

Scallops.  Heat the giddle and cook for 1 minute on the first side and 30 seconds on the other side.  Season and serve.

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