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Roasted squash risotto with Wensleydale

Roasted squash risotto with Wensleydale

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(17 ratings)

Prep: 35 mins Cook: 40 mins

Easy

Serves 4
A creamy bowl of autumnal comfort makes the perfect vegetarian dinner party dish

Nutrition and extra info

  • Vegetarian

Nutrition per serving

  • kcalories584
  • fat20g
  • saturates9g
  • carbs87g
  • sugars17g
  • fibre8g
  • protein17g
  • salt1.21g
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Ingredients

  • about 1kg/2lb 4oz peeled, deseeded squash, cubed
  • 1 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • handful pumpkin seeds
  • 1 onion, chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic clove, crushed
  • 25g butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 300g risotto rice

    Risotto rice

    To create an authentic creamy Italian risotto, the use of specialist rice is imperative. It…

  • 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.

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Comments (17)

Jess_MW's picture

I know it's meant to be a vegetarian dish but to cater for me eaters in my family I added chorizo and it went perfectly with the taste of the risotto.

parsonson123's picture
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Really tasty recipe!! As stated before, squash needed a little longer roasting. I added some bacon lardons second time round :)

rosanna20736's picture
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Amazing - possibly the best thing I've ever cooked. Didn't change any of the recipe but the squash needed a fair bit longer to roast than the recipe said.

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).

CazDod'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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