Roast Squash Risotto

Ingredients – serves four


1 butternut squash, peeled and deseeded and then chopped into bite sized pieces

olive oil

salt and pepper

1 tsp rosemary

Risotto –

2 onion, diced

300g risotto rice

2 tbsp apple cider vinegar

boiling water

2 tsp dried sage

salt and pepper

100g full fat live yoghurt

100g creme friache

25g parmesan, grated

2 tsp balsamic vinegar

Toppings –

2 tbsp roasted hazelnuts, chopped


Preheat the oven to high.

Pop all the squash ingredients in a roasting dish, drizzle with oil, mix well and then roast for 30 minutes or until soft and golden.

Meanwhile, pop the onions, rice and cider in a large pan over a high heat, add a ladel of boiling water and simmer over a medium heat until soft. Add the sage and season well and keep adding a label of water then letting it boil away and run dry and keep adding more water until the rice has cooked.

Stir through the roasted squash, yoghurt, creme and parmesan adding a little mor ewater if needed to make it creamy.

Stir through the balsamic and then turn off the heat.

Divide the risotto between four bowls, top with the toasted nuts.


Leitchy xx

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