Sumptuous squash risotto

Name: Sumptuous squash risotto
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 1 butternut squash (1.2kg); olive oil; 1 pinch of dried red chilli flakes; 2 onions (320g); 320g celery; 1.6 litres veg or chicken stock; ½ a bunch of rosemary (10g); 300g risotto rice; 30g Parmesan cheese, plus extra to serve; 180g vac-packed chestnuts; 300g cottage cheese

With a chestnut & cottage cheese cream

Vegetarian

1 hr

Not Too Tricky

serves 4

About the recipe

Risotto is one of those magical rituals giving joy in both the making and the eating.

nutrition per serving

Calories

29%

Fat

19%

Saturates

22%

Sugars

25%

Salt

27%

Protein

33%

Carbs

41%

Fibre

of an adult’s reference intake

Recipe From

Eat Yourself Healthy

By Jamie Oliver

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By Jamie Oliver

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Ingredients

1 butternut squash (1.2kg)

olive oil

1 pinch of dried red chilli flakes

2 onions (320g)

320g celery

1.6 litres veg or chicken stock

½ a bunch of rosemary (10g)

300g risotto rice

30g Parmesan cheese, plus extra to serve

180g vac-packed chestnuts

300g cottage cheese

Top Tip

For extra flavour, make your own stock! Use chicken bones with offcuts or peelings of onion, carrot and celery, plus any leftover herbs. Dried mushrooms add great depth, too. Cover with water and let it tick away for 3 to 4 hours, skimming occasionally, then strain, season to perfection, and fridge or freezer stash till needed.

Method

Preheat the oven to 180°C/350°F/gas 4. Peel the squash, carefully halve lengthways, then scoop out and discard the seeds. Slice into 3cm-thick moons and toss in a tray with 1 tablespoon of olive oil, the chilli flakes and a pinch of sea salt and black pepper. Roast for 50 minutes, or until soft and starting to caramelize.
Peel and finely chop the onions and celery. Put the stock in a pan and leave to simmer on the lowest heat. Put a large high-sided pan on a medium heat with 1 tablespoon of oil, strip in the rosemary leaves, fry until crispy, then use a slotted spoon to remove to a plate, leaving the oil in the pan.
Go in with the onion and celery and cook for 10 minutes, stirring regularly. Stir in the rice for 2 minutes, then add a ladleful of stock, stirring constantly until it’s been absorbed before adding another. Continue to add ladlefuls of stock until the rice is tender but still holding its shape – around 17 minutes.
Mash up three-quarters of the squash and stir into the risotto, finely grate in the Parmesan, then season to perfection. Cover and let it rest while, in a blender, you blitz the chestnuts with the cottage cheese until super-smooth, loosening with splashes of water, if needed, and season to perfection.
Divide the risotto between warm bowls. Tear over the remaining squash, spoon over the chestnut cream, sprinkle over the crispy rosemary leaves and serve with an extra grating of Parmesan, if you like.

Add the butternut squash peelings to your stockpot – along with any celery and onion offcuts – for some bonus flavour, or simply roast them alongside the flesh as a tasty snack.
Save any nice yellow celery leaves to scatter over the finished risotto, if you have them.

Tags

Risotto Squash Butternut squash Healthy Healthy dinners Family favourites Healthy vegetarian Vegetarian

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