Roasted Butternut Squash & Parmesan Risotto
The creamy, subtle sweetness of the squash and the rich parmesan flavour come together to create a deliciously comforting classic.
Substitute:
- No parsley? Add chives or any leafy greens of your choice, like chopped rocket, spinach or kale.
- No onion? Try with shallots instead.
- Vegan? Use vegan butter, and swap the parmesan for nutritional yeast.
- Pair the dish with some crispy sage leaves or toasted pine nuts if you'd like.
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
Servings: 2
Ingredients:
300 g butternut squash (peeled and cubed)
1 onion (diced)
2 tbsp olive oil
1 tbsp unsalted butter
150 g risotto rice
750 ml vegetable stock (hot)
30 g parmesan (grated)
30 g parsley (chopped)
salt & pepper
Recipe:
Preheat the oven to 200C/180C fan/gas mark 6. Line a baking dish with baking paper.
Add the cubed butternut squash to the tray. Drizzle with 1 tablespoon olive oil, season with a pinch of salt and roast for 30 minutes, or until soft and lightly caramelised.
Place a pan over a medium heat and add the butter, plus 1 tablespoon of olive oil. Cook the onion until soft.
Stir in the risotto rice and toast for 1 minute.
Add the stock gradually, one ladle at a time - stir until it's absorbed before you add any more. Continue for 20-25 minutes, or until the rice is creamy and tender.
Stir in the roasted squash, grated parmesan and chopped parsley. Season to taste with salt and pepper, and enjoy hot.
How to store
Store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 2 months.
