Squash risotto
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Easy
- February 2009

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Serves 2
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Takes 5 minutes to make and about 25 minutes to cook
If you can get ready-diced squash, then this will be all the quicker. Either way, it’s a colourful way to get your veg for the day.
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Gluten-free recipes
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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
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.
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delicious. tips
You can use roasted red onion wedges and red pepper quarters instead of the squash.
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Reviews
I love this recipe because it’s so simple, yet tastes fabulous!