Vegetarian mains
Squash and pine nut risotto
A creamy, comforting autumn's dinner, this is very simple to make but takes a bit of stirring. You can use pumpkin in this recipe instead of squash if that's what you have in your veg box. You could also add a little bacon or pancetta, or fry a few sage leaves in butter and use them as a garnish.
Ingredients
- 1 tbsp olive oil
- 40g butter
- 1 onion, chopped
- 400g squash, peeled and diced
- 300g risotto rice
- 150ml dry white wine
- 1 tsp saffron threads (optional)
- 1½ litre veg stock
- 100g Parmesan or vegetarian alternative, grated
- 4 tbsp pine nuts, lightly toasted
- salt and pepper
Method
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Step 1
In a large heavy based saucepan, heat the oil and butter. Add the onion and cook, stirring for 5 minutes.
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Step 2
Add the squash, cook for another 2 minutes. Add the rice, stir until translucent. Add the wine. Cook, stirring constantly for 2 minutes.
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Step 3
If using saffron, in a small heat proof bowl add to 4 tablespoons hot stock, then add to the rice.
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Step 4
Continue to add stock gradually, stirring constantly for 20 minutes or so until the rice is tender and creamy, but still with a bit of bite.
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Step 5
Add an extra knob of butter, Parmesan cheese and top with toasted pine nuts.
