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Butternut squash & red chicory risotto
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When you’ve had a busy day, gently stirring a pot of risotto is a brilliant way to unwind. This autumnal recipe is a hearty life-affirming choice for a midweek supper.
½ butternut squash, peeled, deseeded and cut into 2cm chunks (500g prepared weight)
2½ tbsp olive oil
1 onion, finely diced
2 x 140g packs red chicory, ends trimmed
2 garlic cloves, crushed
Pinch red chilli flakes, plus extra to serve
250g Gallo Risotto Carnaroli Rice
175ml white wine
1 litre Cooks’ Ingredients Fresh Chicken or Vegetable Stock, heated
60g finely grated parmigiano reggiano
¼ lemon, juice
1. Preheat the oven to 220˚C, gas mark 7. Toss the squash with 1 tbsp oil and roast for 20 minutes; set aside. Meanwhile, heat 1 tbsp oil in a large pan. Fry the onion for 5 minutes on a medium heat, until soft. Thinly slice the heads from 1 pack chicory. Add to the pan with the garlic and chilli; fry for 5 minutes and stir often. Stir in the rice; add the wine and stir until absorbed.
2. Add 2 ladles of hot stock to the pan and stir occasionally until all the liquid is absorbed. Keep adding 2 ladles until almost absorbed each time. Add the roasted squash with the last ladle of stock and stir until almost all the remaining liquid is absorbed. Season, stir in ½ the cheese and take off the heat to rest, covered, for 5 minutes.
3. Meanwhile, cut the remaining red chicory heads lengthways into quarters. Put the remaining ½ tbsp oil in a separate pan over a high heat and fry the chicory for 2-3 minutes until golden and slightly wilted. Squeeze over the lemon juice. Divide the risotto between plates, topping with the chicory, remaining cheese and extra chilli flakes.
Any squash will work well in this risotto. Look out for other varieties including onion and acorn
This recipe appeared within the September 2019 recipe card collection.
Recipe cards are free to pick up every month in Waitrose & Partners stores
Typical values per serving:
This recipe was first published in August 2019.