Roasted squash risotto with Wensleydale
A creamy bowl of autumnal comfort makes the perfect vegetarian dinner party dish
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 35 mins
Cook 40 mins
Vegetarian
- 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.
- 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.
Per serving
584 kcalories, protein 17.0g, carbohydrate 87.0g, fat 20.0 g, saturated fat 9.0g, fibre 8.0g, sugar 17.0g, salt 1.21 g
Recipe from Good Food magazine, October 2010.
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http://www.bbcgoodfood.com/recipes/778636/
http://www.bbcgoodfood.com/recipes/778636/
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Ingredients
- about 1kg/2lb 4oz peeled, deseeded squash , cubed
- 1.0 tbsp olive oil
- handful pumpkin seeds
- 1 onion , chopped
- 1 garlic clove , crushed
- 25.0g butter
- 300.0g risotto rice
- 150.0ml white wine
- 1.2l hot vegetable stock
- 100.0g Wensleydale cheese or vegetarian alternative, crumbled
- small bunch chives , snipped
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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 35 mins
Cook 40 mins
Vegetarian
Ingredients
- about 1kg/2lb 4oz peeled, deseeded squash , cubed
- 1.0 tbsp olive oil
- handful pumpkin seeds
- 1 onion , chopped
- 1 garlic clove , crushed
- 25.0g butter
- 300.0g risotto rice
- 150.0ml white wine
- 1.2l hot vegetable stock
- 100.0g Wensleydale cheese or vegetarian alternative, crumbled
- small bunch chives , snipped
Per serving
584 kcalories, protein 17.0g, carbohydrate 87.0g, fat 20.0 g, saturated fat 9.0g, fibre 8.0g, sugar 17.0g, salt 1.21 g
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03 October 2010
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