Squash risotto

  • Portion size: Serves 2
  • Takes 5 minutes to make and about 25 minutes to cook
  • Difficulty: easy

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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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
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Method

  1. 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.
  2. 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).
  3. 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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Quick wins & tips

You can use roasted red onion wedges and red pepper quarters instead of the squash.

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Rate and review

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Reviews

flame.21@hotmail.com

Fabulous recipe, so easy and straight forward. Tastes really good :-)

RachelRobinson

I love this recipe because it’s so simple, yet tastes fabulous!

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