Squash risotto

Serves: 4

Edit

Update

Cancel

Total Time: 45

Prep Time: 15

Cook Time: 30

• 2 tablespoon(s) olive oil
• 1  butternut squash or small pumpkin, peeled, halved, seeds removed and chopped
• generous pinch of chilli flakes
• 1.1l/2 pints hot vegetable stock
• 1  knob butter (plus one extra, optional)
• 1  onion, finely chopped
• 4  sage leaves, roughly chopped
• 1 clove(s) garlic, finely chopped
• 350g/12oz Carnaroli rice
• 1 large glass dry white wine
• 125g/4oz fresh Parmesan, grated

Method

1. In a large non-stick frying pan, add 1tbsp oil, then squash (or pumpkin, if using). Cook till soft, about 10-15 mins. Stir in half chilli flakes. Remove squash with a slotted spoon, then put to one side. In a large pan, add stock and leave to simmer gently.
2. In same frying pan, add remaining oil and butter. Then add onion, a pinch of sea salt and sage leaves, and cook till transparent. Next, add garlic, then tip in rice and stir well, so it soaks up all the butter. Then raise heat and add wine. Cook for about 5 mins, then add a ladleful of stock and stir. Continue adding stock and stirring, till it's all gone and rice is cooked. It should still be slightly al dente.
3. Tip in squash, add remaining chilli flakes, then stir in Parmesan. Season to taste, and stir in butter for extra richness, if you wish.

• Rated:
• 
• 
• 
• 
• 

by 0 people

View more recipes from

Add your own comments

Here are some alternate versions of this recipe created by our wonderful community of chefs!