Radicchio and squash risotto
Vegetarian mains
Radicchio and squash risotto
A bowl of creamy risotto for a quick weeknight dinner. Slightly bitter radicchio makes a nice contrast to the starchiness of the rice and the sweetness of roasted squash. You could also add in a handful of sautéed mushooms, or some frozen peas. This goes down very well with a glass of white wine. Substitute the Parmesan for Pecorino to keep it vegetarian.
Ingredients
- 1kg squash, peeled, deseeded and cut into 3cm chunks
- oil for roasting and frying, e.g. sunflower
- 50g butter
- 1 large onion, finely diced
- 2 garlic cloves, finely chopped or crushed
- 300g risotto rice
- 250ml white wine
- 2 litres of veg stock
- 1 radicchio, core removed, leaves finely shredded
- 8-12 sage leaves, finely shredded
- 100g Parmesan, grated
- salt and pepper
Method
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Step 1
Preheat oven to 200°C/Gas 6. Toss the squash in a baking dish in enough oil to coat. Season and pop in the oven while you cook the risotto, tossing once halfway through so it roasts evenly.
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Step 2
Heat 1 tablespoon of oil and half the butter in a heavy-based pan. Add the onion. Fry on a low heat for 10 minutes, stirring now and then, until soft and translucent.
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Step 3
Add the garlic and rice. Stir for 2 minutes. Add the wine, increase the heat and let it bubble away until absorbed.
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Step 4
Gradually add ladles of stock, stirring frequently, letting each one absorb before adding the next, for 20 minutes.
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Step 5
Add the radicchio, sage and season. Keep adding stock and cook until the rice is tender (10-15 minutes).
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Step 6
Add the cooked squash to the rice, with the rest of the butter and ¾ of the cheese. Leave for 2 minutes, stir. Check the seasoning. Serve sprinkled with the rest of the cheese.
