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Roasted butternut & leek risotto
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385g pack sliced butternut squash, larger chunks halved
4 tsp olive oil
20g unsalted butter
375g leeks, trimmed, halved lengthways then finely sliced
250g risotto rice (arborio or carnaroli)
175ml dry white wine
1 litre fresh Cooks’ Ingredients Vegetable Stock, hot
Juice of ½ small lemon
30g freshly grated Parmigiano Reggiano
1. Preheat the oven to 220°C, gas mark 7. Toss the butternut squash with 2 tsp oil and roast for 20 minutes. Set aside 8 smaller pieces, then roughly mash the rest with a fork.
2. Meanwhile, heat the remaining 2 tsp oil and 10g butter in a large sauté or saucepan. Gently fry the leeks with a pinch of salt over a medium heat for 8-10 minutes, until soft but not coloured. Stir in the rice, then add the wine and stir until it is absorbed.
3. Stir the mashed squash into the rice, then add 2 ladles of hot stock and stir occasionally until all the liquid is absorbed. Keep adding the stock in the same manner for 20 minutes, or until the rice is just tender. Season with the lemon juice and stir in the remaining butter and half the cheese. Remove from the heat, cover and leave to rest for 5 minutes before serving topped with the reserved roasted squash and remaining cheese.
Typical values per serving:
2 of your 5 a day.
This recipe was first published in September 2018.