FOOD & HOME
Creamy spiced squash risotto
Enjoy this simple yet elegant Italian trattoria favorite.
A creamy risotto made easily in the Double Wall Oven with Flex Duo™ featuring sweet roasted butternut squash — enhanced with woody spices, nutty parmesan and a splash of white wine. It will make this a family and party favorite.
Ingredients
· 1 small butternut squash, peeled, seeded
· 2 tbsp olive oil
· ½ tsp ground mace, or ¼ tsp ground nutmeg
· Pinch of ground mace or nutmeg to finish
· Small bunch of sage leaves, finely chopped
· A few sage leaves, kept whole
· 2 oz butter
· 1 large onion, finely chopped
· 1-1/4 cup risotto rice
· 7 oz white wine
· 3 cups vegetable stock
· 2 oz parmesan, grated, plus more to serve
Recipe steps
Insert divider into oven. Heat top oven to 400°F Convection. Cut about 2 cups of squash into 1-inch cubes, then toss with 1 tablespoon oil, mace, a pinch of salt and pepper and half the chopped sage on a baking tray. Roast for 25 to 35 minutes until just tender and turning golden.
Meanwhile, heat 1 ounce of butter and 1 tablespoon of oil in casserole dish or ovenproof pan, covered on medium heat. Add onion. Fry on medium heat for 10 minutes until soft but not golden. Add rice and toast in butter for 5 minutes. Add wine, bubble 2 minutes, then stir in stock and rest of chopped sage.
Heat bottom oven to 350°F Convection. Cover the casserole dish (or pan) with a tight-fitting lid, then bake for 15 to 18 minutes in the bottom oven until the risotto grains are tender and the stock has been fully absorbed.
Remove the casserole dish (or pan) from the oven, then stir in the roasted squash and combine with 2 ounces of grated parmesan. Season to taste, then put the lid back on and leave to rest for 5 to 10 minutes.
Heat the remaining 1 ounce of butter in a small frying pan and, when foaming, add the pinch of mace and the whole sage leaves. Fry the sage leaves in the butter for a few minutes until the sage is crisp.
Scoop the risotto from the casserole dish equally onto 4 large plates. Spoon the fried sage leaves over the risotto and top with a little extra parmesan to serve.
Nutrition
|
Cal |
Fat |
Saturated Fat |
Carbs |
Sugars |
Fiber |
Protein |
Salt |
|---|---|---|---|---|---|---|---|
|
584 |
22g |
11g |
73g |
10g |
4g |
13g |
0.94g |
Make every day delicious
Double Wall Oven with Flex Duo™
