Roasted squash risotto with Wensleydale

Roasted squash risotto with Wensleydale

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(15 ratings)

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Cooking time

Prep: 35 mins Cook: 40 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
584
protein
17g
carbs
87g
fat
20g
saturates
9g
fibre
8g
sugar
17g
salt
1.21g

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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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.

Recipe from Good Food magazine, October 2010

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Comments

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emmas29's picture
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Oh WOW! This is the best risotto I have ever tasted, let alone made myself. I would give it 10 stars + as 5 is not nearly enough!
I stuck pretty much to the recipe other than adding a spoonful of mascarpone near the end and I used Cheshire cheese as I couldn't get Wensleydale today. It worked very well and the combination of the salty crunchy pumpkin seeds and the roasted squash was just perfect as toppings.
If I had been served this in a restaurant I would have sent compliments to the chef and I can't wait for the next opportunity to serve this to friends!

kitchenmama's picture

Divine , winter season supper ...had wensleydale left over from Christmas cheese board and used it on this. I also added celery to my basic risotto base. Even when there is no wensleydale this would be great with feta!

ivorbk's picture

Lovely, and quite easy to make. Used a big non stick wok to cook double the amount. \worked well with a spinach leaf salad with mixed seeds.

NelH81's picture

Delicious! Followed the recipe to the letter, didn't add anything else to it and it didn't need it! Really was lovely. Clean plates all round! My daughter doesn't like cheese so I missed the Wensleydale off her plate and she still said it was yummy. This will definitely become a family favourite from now on!

helenapetre's picture

Very rich mix of flavours! I added a couple of whole cloves of garlic to the roasting tin, and, tossed the veg with herbes de provence and dried sage. I used squash (small round green ones) from our garden, courgettes, and half a sweet potato instead of butternut squash. I added green beans to the rice towards the end of the cooking process. For the cheese, I mixed grated parmesan and Wensleydale. Also served it with half a cob of sweetcorn. So it goes pretty well with whatever's needing using up, but is very tasty too. One I'll be making again.

priya29's picture
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Lovely dinner party dish - we added the cheese whilst it was cooking to give it a creamy consistency!

miffmibs's picture
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This is lush made with fresh rosemary and feta instead of chives and Wensleydale !

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

spsualdod's picture
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Very yummy! Love the roasted pumpkin seeds.

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

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

zchawe7's picture
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Yummy-really good winter warmer and easy to make too.
I served it with rocket on top instead of chives.

fieldchooks's picture
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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.

kuifke's picture
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Very nice dish.

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