Risotto recipe for 4 people, takes only 40 mins; recipe has squash, olive oil, pumpkin seed, onion, garlic clove, butter, risotto rice, white wine, vegetable stock, wensleydale cheese and chive.
Roasted squash risotto with wensleydale
Course: Risotto
Servings
4
servings
Prep time
35 mins
Ingredients
- Garlic Clove: 1 garlic clove, crushed
- Olive Oil: 1 tbsp olive oil
- Onion: 1 onion, chopped
- Vegetable Stock: 1.2l hot vegetable stock
- Butter: 25g butter
- Chive: small bunch chives, snipped
- Risotto Rice: 300g risotto rice
- White Wine: 150ml white wine
- Pumpkin Seed: handful pumpkin seeds
- Squash: about 1kg/2lb 4oz peeled, deseeded squash, cubed
- Wensleydale Cheese: 100g wensleydale cheese or vegetarian alternative, crumbled
Directions
- Heat oven to 200C/180C fan/gas 6. Toss the squash in the oil in a roasting tin and roast for 15-20 mins until tender and golden. With 4-5 mins to go, toss the pumpkin seeds with a little salt, make a little space amongst the squash and spread out the seeds, then finish roasting. Remove half the squash and puree or mash, and keep the rest warm in a very low oven until ready to serve.
- Meanwhile, soften the onion and garlic in the butter in a frying pan. Stir in the rice for 1-2 mins. Add the wine and cook, stirring, until the wine has evaporated. Add the hot stock, a ladleful at a time, stirring until each addition is almost completely absorbed. Once all the stock has been added, the rice should be tender and creamy. Stir in the pureed or mashed squash until warm, then season if you like. Serve in shallow bowls, scatter over the reserved roasted squash, crumbled cheese, chives and pumpkin seeds.
