ROASTED SQUASH RISOTTO WITH WENSLEYDALE
A creamy bowl of autumnal comfort makes the perfect vegetarian dinner party dish
Provided by James Martin
Categories Dinner, Main course
Time 1h15m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. 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.
Nutrition Facts : Calories 584 calories, Fat 20 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 87 grams carbohydrates, Sugar 17 grams sugar, Fiber 8 grams fiber, Protein 17 grams protein, Sodium 1.21 milligram of sodium
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