Scallops, Crispy Coppa & Butternut Squash Risotto

Soften the onion

Preheat the oven to 180°C/ 160°C (fan)/ 350°F/ Gas 4.

Peel and finely dice the brown onion[s]. Peel and finely chop the garlic.

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium heat.

Once hot, add the diced onion and garlic and cook for 8-10 minutes or until softened.

Mash the butternut squash

Meanwhile, boil a kettle.

Add the butternut squash cubes to a pot of boiled water (just enough to cover them) with a pinch of salt, bring to the boil over a high heat and cook for 15-20 minutes or until they're tender.

Once done, drain and mash until smooth.

Cook the risotto

Meanwhile, dissolve the chicken stock cube[s] in 700ml [1.4L] of boiled water.

Once the onion has softened, add the arborio rice and cook for 1 minute, stirring to coat the grains in the oil.

Add 1/3 of the stock and stir continuously with a wooden spoon until it has absorbed.

Continue to add the stock a little at a time, stirring continuously for 25-30 minutes or until the stock has been absorbed and the rice is cooked.

Cook the coppa 

Add the sliced coppa to a baking tray and put the tray in the oven for 6-8 minutes or until crispy.

Make the crispy sage

Once the risotto is almost done, heat a separate large, wide-based frying pan (preferably non-stick) with a generous drizzle of vegetable oil over a medium-high heat.

Once hot, add the sage leaves and cook for 1 minute or until crispy.

Set aside on a piece of kitchen paper to drain the excess oil and season with a pinch of salt.

Reserve the pan for later.

Fry the king scallops

Pat the king scallops dry with kitchen towel.

Return the pan to a medium-high heat. Once very hot, add the scallops and cook for 1-2 minutes on one side, or until golden brown. 

Flip the scallops and cook for 1 minute further or until cooked through. 

Tip: your scallops are cooked when they turn opaque.

Finish off the risotto

Stir the butternut squash purée, grated Italian hard cheese and a knob of butter through the cooked risotto and cook for 1-2 minutes further or until the cheese has melted – this is your butternut squash risotto.