Squash risotto

Name: Squash risotto
Yield: Serves 2
Cuisine: Italian recipes
Ingredients: 350g ready-diced squash and sweet potato; Olive oil; ½ tsp chilli flakes; Butter; 2 shallots, diced; 200g risotto rice; 600ml hot vegetable stock; 1 heaped tbsp vegetarian Parmesan, grated; Baby spinach leaves

Easy
February 2009

Easy
February 2009

Serves 2
Takes 5 minutes to make and about 25 minutes to cook

Enjoy this hearty vegetarian squash risotto recipes any night of the week.

Gluten-free recipes
Vegetarian recipes

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Ingredients

350g ready-diced squash and sweet potato
Olive oil
½ tsp chilli flakes
Butter
2 shallots, diced
200g risotto rice
600ml hot vegetable stock
1 heaped tbsp vegetarian Parmesan, grated
Baby spinach leaves

350g ready-diced squash and sweet potato
Olive oil
½ tsp chilli flakes
Butter
2 shallots, diced
200g risotto rice
600ml hot vegetable stock
1 heaped tbsp vegetarian Parmesan, grated
Baby spinach leaves

Method

Preheat the oven to 190°C/fan 170°C/gas 5. Tip the squash and sweet potato into a roasting tin, drizzle with olive oil and toss with chilli flakes and seasoning. Roast for 20 minutes, until golden and tender.
Meanwhile, heat 1 tbsp olive oil and a knob of butter in a large pan and gently fry the shallots for 5 minutes, until softened. Stir through the risotto rice and mix well with the shallots and butter. Gradually add hot vegetable stock, a ladleful at a time, bubbling and stirring well with each addition until all the stock has been absorbed and the rice is tender (about 20 minutes).
Stir through a knob of butter and the Parmesan. Season, then stir through the warm roasted squash and some baby spinach leaves to wilt. Serve immediately.

Method

Preheat the oven to 190°C/fan 170°C/gas 5. Tip the squash and sweet potato into a roasting tin, drizzle with olive oil and toss with chilli flakes and seasoning. Roast for 20 minutes, until golden and tender.
Meanwhile, heat 1 tbsp olive oil and a knob of butter in a large pan and gently fry the shallots for 5 minutes, until softened. Stir through the risotto rice and mix well with the shallots and butter. Gradually add hot vegetable stock, a ladleful at a time, bubbling and stirring well with each addition until all the stock has been absorbed and the rice is tender (about 20 minutes).
Stir through a knob of butter and the Parmesan. Season, then stir through the warm roasted squash and some baby spinach leaves to wilt. Serve immediately.