Oven baked squash risotto
Some risottos are better than others - one too many mushroom numbers put me off for a long time. But this is a crowd-pleaser, and one that I find goes down with kids.
- 1 hr - 1hr 15
- 1 medium butternut or other squash, peeled and chopped into small chunks
- 1 red chilli
- a few sprigs of rosemary
- olive oil
- 1 onion, peeled and finely chopped
- 1 stick of celery, finely chopped
- 300g of risotto rice
- a small glass of white wine
- 1 litre of good vegetable stock
- a good knob of vegan butter
- a good handful of freshly grated cheese or vegan parmesan style cheese
Preheat the oven to 150°C. Put the chopped squash, chilli and rosemary in a roasting tray, sprinkle over a bit of salt and pepper and drizzle with a bit of olive oil. Shake the whole lot up and pop in the hot oven to roast for 30-40 minutes. Until the squash is nicely cooked
After the squash has had fifteen minutes in the oven get on with your next job. Heat a pan and add bit of olive oil in a pan and add the onion and celery and sweat very slowly for 10-15 minutes until it is soft and sweet put not at all coloured. Turn up the heat and add the rice and cook for a couple of minutes, stirring all the time to seal the rice.
Add the wine and let it cook out. Once the squash has had fifteen minutes take it out of the oven and give it a little mash with the potato masher, add the rice mixture to the tray and pour over the stock. Put the whole lot in the oven to cook away for 20-30 minutes or until all the liquid has been absorbed.
Finish the risotto by stirring in the butter and cheese, serve with more parmesan for grating over.
- For leftovers, leave in an airtight container in fridge for up to 3 days.
- Up to 2 months