This is a really brightening dish, due to the uplifting colour of bright yellow and the zippy freshness of the preserved lemon and lime. Saffron, though a costly ingredient, is used sparingly in a very pocket friendly dish, and elevates it to something quite special and warming. I love having this simmer on the stove on a lazy Sunday, and is perfect food for eating on the sofa.
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 stock 700ml
orzo pasta 250g
butter 40g
preserved lemon 1 small, seeds removed, finely chopped
parmesan 50g, grated, plus extra for serving
red chilli ½, deseeded and finely sliced
leek 1, cut into 5mm rounds
lime juice 1 tsp
Preheat the oven to 180C fan/gas 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 good grind of black pepper. Roast for 30 minutes, stirring halfway, until the butternut squash is soft. Remove from the oven, transfer to a mixing bowl and use a potato masher to crush it to form a rough puree.
Heat 2 tablespoons of the olive oil in a saucepan over medium heat, add the onion and cook gently for 5 minutes, until softened, then add the garlic and cook for a further 2 minutes. Now add the squash puree, the saffron and the stock, and simmer gently for 3 minutes to allow the saffron to infuse.
Add the orzo, stir and cover with a lid. Gently cook for 10-15 minutes, stirring occasionally. Turn off the heat, add the butter, preserved lemon and parmesan. Check for seasoning and keep warm while you fry the leeks.
Add the last 2 tablespoons of olive oil to a frying pan set on a medium heat, and add your chilli and leek and a pinch of salt. Fry until golden and frizzled, stirring occasionally – about 6-8 minutes. Once cooked, squeeze over some lime juice.
Transfer your risotto to a bowl, and garnish with the fried leeks. Sprinkle over more parmesan.
Helen Graham is head chef at London’s Bubala
