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Roasted Squash Risotto with Wensleydale

Yields4 ServingsPrep Time35 minsCook Time40 minsTotal Time1 hr 15 mins

 1 kg Squash, peeleed, deseeded & cubed
 1 tsp Olive Oil
 Pumpkin Seeds
 1 Onion, chopped
 1 Garlic Clove, crushed
 2 tbsp Butter
 300 Rice
 150 ml White Wine
 1.20 l Vegetable Stock
 100 g Wensleydale Cheese
 Chives, chopped (optional)

Heat oven to 375F fan.

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.

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.

Recipe Author or Source

Nutrition Facts

Serving Size 1

Servings 4