Here we came with a mouth-watering recipe that blends the creaminess of squash risotto, the sharpness of Parmesan, and the crunch of sage and pine nuts. This dish is perfect for someone who enjoys mixing up their cooking routine and wants to add a fun, super delicious, and wholesome meal to their repertoire. The combination results in a tasty meal and an aesthetic treat, thanks to the rainbow of colors from the ingredients. This recipe will surely surprise the ones who love to explore novel and healthy additions to their everyday meals.
Ingredients (serves 2)
- 3tbsp olive oil
- 1 onion, finely chopped
- 1 butternut squash or pumpkin (I like Delica)
- 150g risotto rice
- 700ml veg stock
- 2 garlic cloves, chopped
- A large bunch of fresh sage (about 20 leaves)
- 50g parmesan, grated (plus extra to serve)
- A handful of pine nuts, toasted or hazelnuts, or pumpkin seeds
- Lemon wedges to serve
Method
- Preheat the oven to 180C. Slice the squash/pumpkin in half lengthways. Scoop out the seeds, peel, and roughly chop into chunks.
- Tumble the squash onto a baking tray and drizzle with olive oil, a pinch of salt, and pepper. Toss, then roast in the oven for 35-40 mins until softened and caramelized.
- Heat a good glug of olive oil in a large frying pan (we’ll use this for the risotto) and add the sage leaves. Fry for 30 seconds to 1 min each side until nice and crisp. Remove from pan and set aside on a paper towel.
- In the same pan, add another tablespoon of oil and once hot, add the onions and cook for 7-8 minutes until starting to soften. Then, add the garlic and cook for 1 minute more until fragrant.
- Add the stock to a saucepan and bring to a low simmer.
- Add the risotto rice to the pan and stir. Lightly toast the rice for a few minutes until the grains turn translucent.
- Add a ladleful of stock and stir. Gradually repeat this process until the rice is al dente- about 20-25 minutes. You should have some stock remaining.
- Meanwhile, remove the squash from the oven and allow to cool slightly. Reserve 2 handfuls handful of the squash set aside. Add the remaining squash to a blender or food processor with 1 ladleful of stock and blitz to a smooth puree.
- Add about half of the squash puree to the rice and mix well. You may not need all of the purée - judge by eye. Add more at this point if desired.
- Add the reserved squash chunks, grated parmesan, and season with cracked black pepper.
- Once your rice is cooked and looking glossy, serve it in a bowl. Top with the crispy sage, parmesan, and cracked black pepper
Credit: Hannah
