Rocket & Roasted Butternut Squash Risotto

Rocket & Roasted Butternut Squash Risotto

By claireapril26 Published: July 28, 2023

• Makes: 4 Servings
• Prep: 25 mins
• Cook: 25 mins
• Ready In: 50 mins

Ingredients

• 1 Butternut Squash weighing about 1kg, peeled, seeds removed and cut into bite size pieces
• 1 tbsp Olive Oil
• 50 grams Butter
• 1 tbsp Olive Oil
• 350 grams Risotto Rice
• 1 Garlic Clove crushed
• 1 litre Vegetable Stock
• 3 tbsp Sherry
• 1 tsp Tomato Puree
• 1 Bay Leaf
• 50 grams Parmesan Cheese
• 115 grams Rocket
• 1 tbsp Pine Nut Kernels toasted

Instructions

1. Preheat the oven to 230oc/200oc fan. In a roasting tin, toss the squash with olive oil and season with pepper. Bake for 30-35 minutes, turning the squash over half way through.
   
2. Heat 25 grams of the butter with the olive oil in a non-stick frying pan. Stir in the rice and garlic and cook for 2-3 minutes or until the rice is transparent.
   
3. Gradually add a little of the hot stock plus the sherry, tomato puree and bay leaf. Allow the rice to absorb the liquid before pouring in any more.
   
4. Simmer (uncovered) for 15-20 minutes until the rice is tender and most of the stock has been used. Stir occasionally.
   
5. Remove the bay leaf. Stir in the remaining butter and most of the parmesan cheese and the rocket. Season. Serve with roasted butternut squash on top and sprinkle with the remaining cheese and pine nuts.