Butternut squash risotto

Miguel Barclay’s butternut squash risotto

The squash gives this dish a lovely sweet taste and gooey texture

By , 20 February 2017

(33 votes)

Miguel Barclay’s butternut squash risotto
  • 45 Mins

  • Serves: 2

Nutritional Info
Each 454g serving contains
  • Energy

    1596KJ

    381KCAL

    19%
  • Fat

    10.4g

    low

    15%
  • Saturates

    5.4g

    low

    27%
  • Sugars

    6.4g

    low

    7%
  • Salt

    1.27g

    low

    21%
of your reference intake.
Typical energy values per 100g: 351kJ/84kcal.
Ingredients
  • 1/4 butternut squash, peeled and roughly diced, plus seeds (optional)
  • 1tbsp paprika
  • 1/4 onion, diced
  • 125g arborio risotto rice
  • 1 vegetable stock cube
  • 10g grated Parmesan
  • 1tsp olive oil
  • 15g butter
Method
  • Preheat your oven to 190C/170C Fan/Gas 5. In a roasting tray, toss the squash in half the oil and paprika, add a few seeds for added crunch, if you like. season to taste. Roast for 40 mins until the squash is slightly caramelised and a bit soft and gooey.

  • In a pan, over a low to medium heat, gently fry the onion on the remaining oil. Add a few chunk of the roasted squash, which will slowly break down into a pulp as it cooks.

  • Before the onion starts to brown, add the rice, 100ml hot water and crumble in the stock cube. Cook for 2 mins or until the rice absorbs most of the water. Keep cooking and adding hot water in small amounts (up to 500ml), until the rice is tender but firm to the bite and the water absorbed.

  • Remove from the heat, add the butter and Parmesan and stir. When the butter and Parmesan have disappeared, add the remaining chunks of roasted squash and the seeds, if using, and drizzle over any of the lovely paprika-infused oil from the roasting tray to serve.