Squash, Tomato and Chive Risotto – Recipe

Squash Tomato and Chive Risotto

This simple but impressive risotto uses soft cheese favourite Boursin with a squash for an autumnal twist…

525g squash
5 tbsp olive oil
1/2 bunch sage leaves, shredded
1 Lt chicken or vegetable stock
1 onion, chopped
2 cloves garlic, chopped
350g Arborio rice
300ml dry white wine
1 x 150g packet Boursin tomato, onion & chive
1 x 50g packet wild rocket leaves

Serves: 4
Prep: 15 mins
Cook: 30 mins

food yorkshireMethod

  1. Preheat the oven to 200C/fan190C/Gas 6.
  2. Cut the squash into even sized small chunks and place in a large roasting tin with 3 tbsp of the olive oil and sage. Stir to coat and roast for 25 – 30 minutes, stirring occasionally during cooking, until squash is tender.
  3. Meanwhile bring the stock to the boil in a pan. Reduce heat, cover and simmer.
  4. Heat the remaining olive oil in a large saucepan and cook the onion and garlic for 5 minutes, until softened.
  5. Add the rice and stir until coated. Pour in the wine and bring to the boil, stirring until absorbed. Stir in a ladle spoon of the simmering stock, cooking and stirring over a low heat until absorbed.
  6. Continue adding the stock in ladlefuls, stirring, until all liquid is absorbed and rice is tender.
  7. Stir the Boursin tomato, onion & chive into the risotto until smooth and creamy and simmer for a further three minutes. Divide between warm serving plates.
  8. Remove the squash from the oven and divide between the risotto, spooning over the top with pan juices.
  9. Top with rocket leaves and serve.

Calories per portion: 721
Cost per portion: £1.93



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