Roast garlic & butternut squash risotto

Roasting butternut squash with garlic, rosemary and warming spices adds such depth to this hearty risotto. Perfect dinner party food, with salad on the side

  • Prep:20 mins
    Cook:1 hrs
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 582
  • fat 27g
  • saturates 10g
  • carbs 59g
  • sugars 0g
  • fibre 5g
  • protein 16g
  • salt 1.2g

Ingredients

  • 1½ tbsp olive oil
  • 225g butternut squash, peeled, deseeded and cut into 2cm cubes (about ½ medium squash)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp cayenne pepper
  • 2 garlic cloves, unpeeled
  • 2 large rosemary sprigs
  • 2 tbsp butter
  • 1 large onion, finely chopped
  • 220g arborio rice
  • 1 litre hot vegetable stock
  • 180ml white wine
  • 90g finely grated parmesan or vegetarian alternative
  • 50g toasted pine nuts
  • balsamic vinegar, for drizzling (optional)
  • green salad and garlic bread, to serve (optional)
MPU 2

Method

  1. Heat the oven to 220C/200C fan / gas 9 with a baking tray inside to heat up. Carefully drizzle 1 tbsp olive oil over the hot tray, then add the squash. Sprinkle with the cumin, coriander, cayenne and some seasoning, then add the garlic and rosemary, toss to coat, and roast for 40 mins, turning halfway through, until the squash is tender and golden. Set aside.

  2. Meanwhile, heat 1 tbsp of the butter and the remaining oil in a large frying pan over a medium heat and fry the onion for 10 mins, or until soft and translucent.

  3. Add the rice to the pan with the onions and toast for 2-3 mins, stirring until the rice is slightly browned and coated in the butter. Add the hot stock to the pan, a ladle at a time, stirring until all the liquid has been absorbed before adding more. Splash in the wine and continue to cook for 20-25 mins until the rice is almost cooked through but still retains some bite. You may or may not use all the stock, but if you need more liquid, add a splash of water. The risotto should be creamy, and not too thick or sticky.

  4. Squeeze the roasted garlic from its skins and stir into the roasted squash. Discard the rosemary sprigs. Gently fold the squash into the risotto, scraping any roasting oils into the pan. Stir in the remaining 1 tbsp butter, then scatter with the cheese and toasted pine nuts. Drizzle with balsamic vinegar, if using, then season with cracked black pepper and serve with a green salad, garlic bread or both, if you like.

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