I’m back with yet another squash recipe! I made this beauuutiful risotto the other day when it was raining outside and I was feeling a little under the weather – cue wholesome and delicious comfort food…

Start off by roughly chopping about a quarter of the squash and place the chunks on a baking tray, drizzle with olive oil and a little salt and pepper and roast at 200 degrees for around 30 minutes, until melt-in-your-mouth soft.

Next, get a large pan on the hob and sweat a whole diced onion on a low heat, add 3 cloves of crushed garlic and the rest of the squash chopped into small chunks.

Add a mug full of risotto rice to the pan along with half a cup of peas, a few twigs of rosemary, salt, pepper a teaspoon of turmeric.

In a jug, dissolve a vegetable stock cube in 800ml of boiling water and add approx 200ml to the pan straight away. With the remaining 600ml, add more every few minutes when the rice has absorbed the water in the pan.

Et voila, once at your preferred consistency, scoop into a big bowl and don’t forget to add your roasted squash from the oven to the risotto. I just placed the chunks on top, but you could stir them through. I also added a few chilli flakes and some crushed pecans for a little extra touch!

Thanks for reading,

A x

 

Share: