Name: Roasted squash risotto with wensleydale
Prep time: 35 min
Cook time: 40 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Italian
Ingredients: about 1kg/2lb 4oz peeled, deseeded squash cubed; 1 tbsp olive oil; handful pumpkin seeds; 1 onion chopped; 1 garlic clove crushed; 25g butter; 300g risotto rice; 150ml white wine; 1.2l hot vegetable stock; 100g wensleydale cheese or vegetarian alternative, crumbled; small bunch chives snipped

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Roasted squash risotto with wensleydale

Roasted squash risotto with wensleydale

James Martin

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Serves 4

Easy

Prep: 35 mins

Cook: 40 mins

A star rating of 4.8 out of 5.40 ratingsRate

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A creamy bowl of autumnal comfort makes the perfect vegetarian dinner party dish

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

about 1kg/2lb 4oz peeled, deseeded squash

cubed
1 tbsp olive oil
handful pumpkin seeds
1 onion

chopped
1 garlic clove

crushed
25g butter
300g risotto rice
150ml white wine
1.2l hot vegetable stock
100g wensleydale cheese

or vegetarian alternative, crumbled
small bunch chives

snipped

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Nutrition: per serving

kcal584
fat20g
saturates9g
carbs87g
sugars17g
fibre8g
protein17g
salt1.21g

low

Method

step 1

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 purée or mash, and keep the rest warm in a very low oven until ready to serve.
step 2

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 puréed 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.

Recipe from Good Food magazine, October 2010

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A star rating of 4.8 out of 5.40 ratings

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