Roasted squash risotto with Wensleydale

Roasted squash risotto with Wensleydale

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

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 35 mins

Cook time

Cook 40 mins

Vegetarian

Vegetarian

Method

  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.
  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.

Per serving

584 kcalories, protein 17g, carbohydrate 87g, fat 20 g, saturated fat 9g, fibre 8g, sugar 17g, salt 1.21 g

Recipe from Good Food magazine, October 2010.

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Latest comments and suggestions

  • Binder photo bbg

    03 October 2010

    bbg rated this recipe

    5 stars

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  • Binder photo Kuifke

    15 October 2010

    Kuifke rated and commented on this recipe

    4 stars

    Very nice dish.

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  • Binder photo FieldChooks

    19 October 2010

    FieldChooks rated and commented on this recipe

    3 stars

    Nice but I thought it was a bit bland. My husband and I had this for lunch two days running. On the second day I used a strong mature cheddar sprinkled on top instead of wensleydale which made it a bit tastier.

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  • Binder photo Gems recipes

    28 October 2010

    Gems recipes rated and commented on this recipe

    5 stars

    Yummy-really good winter warmer and easy to make too. I served it with rocket on top instead of chives.

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  • Binder photo IndiePrincess

    10 October 2011

    IndiePrincess rated and commented on this recipe

    5 stars

    Totally yummy, might try Gems Recipe's idea of serving with rocket on top

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  • Binder photo Roo'sRecipes

    28 November 2011

    Roo'sRecipes rated this recipe

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  • Binder photo oops a daisy

    22 January 2012

    oops a daisy rated and commented on this recipe

    5 stars

    For a mid week supper this has now become one of our favorites. I use parmesan instead of the wensleydale and omit the seeds.

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  • Binder photo Shanghai Ste

    09 March 2012

    Shanghai Ste rated this recipe

    5 stars

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  • Binder photo Caz

    06 April 2012

    Caz rated and commented on this recipe

    5 stars

    Very yummy! Love the roasted pumpkin seeds.

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  • Binder photo Imran Khan

    11 August 2012

    Imran Khan rated and commented on this recipe

    5 stars

    Delicious food and pretty easy to make (though it does require a watchful eye).

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  • Binder photo jayyboyy

    14 December 2012

    jayyboyy rated this recipe

    5 stars

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  • Binder photo mibs

    30 January 2013

    mibs commented on this recipe

    This is lush made with fresh rosemary and feta instead of chives and Wensleydale !

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  • Binder photo mibs

    30 January 2013

    mibs rated this recipe

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  • Binder photo Priya29

    09 February 2013

    Priya29 rated and commented on this recipe

    5 stars

    Lovely dinner party dish - we added the cheese whilst it was cooking to give it a creamy consistency!

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 35 mins

Cook time

Cook 40 mins

Vegetarian

Vegetarian

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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Per serving

584 kcalories, protein 17g, carbohydrate 87g, fat 20 g, saturated fat 9g, fibre 8g, sugar 17g, salt 1.21 g

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