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Ingredients :
Serves 4
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1 medium butternut squash
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2 tbsp olive oil
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1 garlic bulb, cloves separated, but
unpeeled
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15g / ½oz unsalted butter
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275g / 10oz Arborio rice
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large pinch of saffron strands
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150ml / ¼ pint dry white wine
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1 liter / 1¾ pints vegetable stock
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1 tbsp freshly chopped parsley
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1 tbsp freshly chopped oregano
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50g / 2oz Parmesan cheese, finely
grated
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salt and freshly ground black pepper
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sprigs of fresh oregano, to garnish
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extra Parmesan cheese, to serve
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Method :
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Preheat the oven to 190°C/375°F/Gas
Mark 5. Cut the squash in half, peel, then scoop out the seeds and
discard. Cut the flesh into 2cm / ¾ inch cubes.
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Pour the oil into a large roasting tin
and heat in the preheated oven for 5 minutes. Add the butternut squash
and garlic cloves. Turn in the oil to coat, then roast in the oven for
about 25-30 minutes, or until golden brown and very tender, turning the
vegetables halfway through cooking time.
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Melt the butter in a large saucepan. Add
the rice and stir over a high heat for a few seconds. Add the saffron
and the wine and bubble fiercely until almost totally reduced, stirring
frequently. At the same time heat the stock in a separate saucepan and
keep at a steady simmer.
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Reduce the heat under the rice to low.
Add a ladleful of stock and simmer, stirring, until absorbed. Continue
adding the stock in this way until the rice is tender. This will take
about 20 minutes and it may not be necessary to add all the stock. Turn
off the heat, stir in the herbs, Parmesan cheese and seasoning. Cover
and leave to stand for 2-3 minutes. Remove the skins from the roasted
garlic. Add to the risotto with the squash and mix gently. Garnish with
sprigs of oregano and serve immediately with Parmesan.
Nutritional
details per 100g
energy 88kcals/368kj protein 3g carbohydrate 11g fat 4g fiber 0.8g sugar 0.1g sodium 0.2g
√ egg-free
√
nut-free
√
vegetarian
√ seafood-free |
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