Vegetarian mains
Squash and aubergine risotto
This is an easy recipe to make – the only challenge is some dedicated stirring. Squash is a lovely staple for risottos, giving them a beautiful, rich flavour. Like all risotto recipes, this is versatile – aubergine and squash could be replaced with any other veg you like.
Cook's notes
We've used Parmesan in this recipe but if you are vegetarian you can use an alternative. Good vegetarian Parmesan can be difficult to get hold of; vegetarian Pecorino is often tastier.
Ingredients
- 1 onion, chopped
- 75g butter
- 1.2 litres chicken or veg stock
- 4 fresh sage leaves, torn up
- 250g aubergine, cut into 1cm cubes, without peeling
- 500g winter squash or pumpkin, skinned, deseeded and cut into 1cm cubes
- 350g Arborio rice
- 2 medium-sized tomatoes, skinned, deseeded and chopped
- 150ml dry white wine
- 2 tbsp fresh parsley, chopped
- 2½ tbsp freshly Parmesan, grated, and extra to serve (optional)
- salt and pepper
Method
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Step 1
In a heavy-based saucepan, large enough to take all the ingredients with room to spare, cook the onion in half the butter until tender, without browning.
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Step 2
Meanwhile bring the stock to the boil in a separate pan. Turn the heat down as low as possible to keep hot, without actually boiling.
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Step 3
Add the sage, aubergine and squash to the onion and stir for about a minute, before adding the rice. Continue stirring for another minute.
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Step 4
Add the tomatoes, wine, salt and pepper, and simmer, stirring, until the wine has evaporated.
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Step 5
Add a couple of ladlefuls of the hot stock. Simmer, stirring, until the liquid has evaporated. Repeat until the rice is tender but still al dente.
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Step 6
Stir in the remaining butter, parsley, Parmesan (if using) and more pepper and salt if needed. Let it sit for a minute or so, then serve with more Parmesan to hand round if you like.
