Baked butternut squash and taleggio risotto
Prep time
Cook time
Total time
Author: Cat (Waitrose Kitchen, Oct 2012, p37)
Recipe type: Main
Cuisine: Italian
Serves: 6
Ingredients
- 1 butternut squash (about 1.25kg), peeled, deseeded and cut into 2cm cubes
- 3 garlic cloves, skin left on
- 5 thyme sprigs
- 3tbsp olive oil
- 25g unsalted butter
- 1 echalion or banana shallot, finely sliced
- 500g carnaroli rice
- 150ml white wine
- 1litre vegetable or chicken stock
- 100g white breadcrumbs
- 1 lemon, zest and juice
- 30g grated parmigiano reggiano
- 25g flat-leaf parsley, chopped
- 200g taleggio, cut into 2cm cubes
Instructions
- Preheat oven to 200C. Toss together squash, garlic, thyme and olive oil. Season, spread out on roasting tray and cook in oven for 20mins.
- Meanwhile, heat butter in large casserole dish over medium heat. Add shallot and rice. Stir for about 5mins, then add wine; simmer for 2mins. Bring stock to boil in separate small saucepan.
- Remove squash from oven, discard thyme and set aside garlic. Reduce oven temp to 180C. Add squash to pan with rice, then pour in stock, stirring well. Cover pan with tight fitting lid and bake for 15mins.
- To make breadcrumb crust, remove cooked garlic from skin and finely chop. Mix with breadcrumbs, lemon zest, parmigiano reggiano and half parsley; season.
- Take risotto out of oven and stir through taleggio, remaining parsley and lemon juice. Sprinkle breadcrumbs evenly over top and return to oven, uncovered for further 10-15mins until golden on top and bubbling below. Allow to stand for 10mins before serving.
Nutrition Information
Calories: 657 Fat: 22.9g Saturated fat: 10.7g Carbohydrates: 95.1g Sugar: 9.4g Salt: 2.7g Fibre: 4.1g Protein: 17.5g
