SAMP AND GEM SQUASH RISOTTO

This is classic comfort food at it’s very best. Gem squash happens to be one of my favourite foods in the world, and here it’s just perfectly at home with the creamy, buttery, parmesan-crowned samp.

Serves 4 • Ready in 40 minutes (mostly unattended) • Plus 2 hours soaking time for the samp

WHAT YOU NEED

3–4 gem squash, halved

1 Tbsp butter (or omit for vegan and use extra oil)

1 Tbsp olive oil

1 medium onion, chopped

1–2 sprigs fresh rosemary or thyme or oregano

2 cloves garlic, roughly chopped

1 cup samp or barley, rinsed and soaked for at least 2 hours

½ cup white wine (optional, or extra stock)

2 cups good quality vegetable stock

½ cup milk or plant-based milk

¼ cup grated parmesan or hard cheese of your choice

salt and freshly ground black pepper to taste

fresh parsley, roughly chopped, or oregano to garnish

WHAT TO DO

1.   Add the gem squash halves to a large pot of salted boiling water. Cook for 15–20 minutes, or until cooked through and the flesh can be easily pierced with a knife. Remove, drain and set aside to cool before removing the seeds.

2.   Meanwhile, add the butter and olive oil to a large heavy-based pot over medium-high heat. When the butter starts to foam, add the chopped onion and herbs and cook for 10 minutes, or until the onion has softened and is translucent.

3.   Add the garlic and samp or barley and stir well until the samp or barley is well coated in any remaining oil and butter. Pour in the wine and stir until the liquid has been absorbed (±5 minutes).

4.   Add the stock gradually, ladle by ladle, and leave to simmer, uncovered and stirring occasionally, until the liquid has been absorbed. Then add the milk until and continue simmering until the samp or barley is cooked through and creamy. Add a little extra water or stock along the way if necessary. It should be creamy and not too dry.

5.   Scoop out the flesh of the gem squash and add it to the risotto. Stir until everything is well mixed together. Add the parmesan, check for seasoning and serve immediately in warmed bowls with a little extra grated parmesan and fresh parsley or oregano to garnish.