Roast garlic & butternut squash risotto
Indulge in the exquisite flavors of roasted garlic and velvety butternut squash in this luscious risotto. A culinary masterpiece bursting with taste!
Ingredients:
- 1½ tbsp olive oil
- 225g butternut squash, peeled, deseeded and cut into 2cm cubes (about ½ medium squash)
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp cayenne pepper
- 2 garlic cloves, unpeeled
- 2 large rosemary sprigs
- 2 tbsp butter
- 1 large onion, finely chopped
- 220g arborio rice
- 1 litre hot vegetable stock
- 180ml white wine
- 90g finely grated parmesan or vegetarian alternative
- 50g toasted pine nuts
- balsamic vinegar, for drizzling (optional)
- green salad and garlic bread, to serve (optional)
Instructions:
- Preheat the oven to 220C/200C fan / gas 9 and place a baking tray inside to warm up. Carefully pour 1 tbsp of olive oil over the hot tray, then add the squash. Sprinkle with the cumin, coriander, cayenne and some salt and pepper, then add the garlic and rosemary, mix to cover, and bake for 40 minutes, flipping halfway through, until the squash is soft and golden. Set aside.
- In the meantime, melt 1 tbsp of the butter and the remaining oil in a large frying pan over a medium heat and sauté the onion for 10 minutes, or until tender and see-through.
- Combine the rice with the onions in the pan and cook for 2-3 minutes, stirring until the rice is slightly toasted and coated in the butter. Pour the hot stock into the pan, one ladle at a time, stirring until all the liquid is absorbed before adding more. Pour in the wine and continue cooking for 20-25 minutes until the rice is almost cooked but still has some firmness. You may not need to use all of the stock, but if more liquid is needed, add a splash of water. The risotto should be creamy and not overly thick.
- Remove the roasted garlic from its skins and mix it with the roasted squash. Discard the rosemary sprigs. Gently combine the squash into the risotto, scraping any flavorful oils from the roasting pan. Stir in the remaining 1 tbsp of butter, then sprinkle with the cheese and toasted pine nuts. Drizzle with balsamic vinegar, if desired, then season with freshly ground black pepper and serve with a side of green salad, garlic bread, or both, if preferred.
Summary:
- Calories: 2218 kcal
- Fat: 104 g
- Protein: 59 g
- Carbs: 237 g
- Potassium: 1927 mg
- Magnesium: 366 mg