WHAT TO EAT TONIGHT

Squash risotto

Use a ready-prepared squash mix and cut down on your prep time

Posted

Added on

Use a ready-prepared squash mix and cut down on your prep time

Posted

  • SERVES 2
  • PREPARATION TIME 10 minutes
  • COOKING TIME 20  minutes
  • 350g ready-diced squash and sweet potato
  • ½ tsp chilli flakes
  • 2 shallots, diced
  • 600ml hot vegetable stock
  • Baby spinach leaves
  • Olive oil
  • Butter
  • 200g risotto rice
  • 1 heaped tbsp vegetarian Parmesan, grated
  1. Preheat the oven to 190ºC/fan 180ºC/gas mark 5.
  2. Tip the squash and sweet potato into a roasting tin, drizzle with olive oil and toss with chilli flakes and seasoning. Roast for 20 minutes, until golden and tender.
  3. Meanwhile, heat one tablespoon of olive oil and a knob of butter in a large pan and gently fry the shallots for five minutes, until softened. Stir through the risotto rice and mix well with the shallots and butter. Gradually add hot vegetable stock, a ladleful at a time, bubbling and stirring well with each addition until all the stock has been absorbed and the rice is tender (about 20 minutes).
  4. Stir through a knob of butter and the parmesan. Season, then stir through the warm roasted squash and some baby spinach leaves to wilt. Serve immediately.

FOR MORE RISOTTO RECIPES FROM DELICIOUS.MAGAZINE

FOR MORE RISOTTO RECIPES FROM DELICIOUS.MAGAZINE

CLICK HERE
Tagged in:
Squash
Vegetarian
quick and easy

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