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Gem Squash Risotto
A delicious risotto that is perfect for a simple, vegetarian meal.
- Serves: 4 as a starter |
- Difficulty: moderate
- Prep Time : 15 mins |
- Cook Time : 60 mins
Ingredients
4 gem squash
4 Tbsp (60 ml) olive oil
2 tsp (10 ml) brown sugar
Salt, black pepper and grated nutmeg
1 medium onion, finely chopped
2 stalks celery, finely chopped
1 C (250 ml) risotto rice
3 C (750 ml) vegetable or light chicken stock
3 Tbsp (45 ml) butter
Grated parmesan cheese, to serve
Roasted pumpkin seeds, to serve
Method
Preheat the oven to 180 °C.
Slice the gem squash in half and drizzle with 2 tablespoons of the olive oil and season well with salt, black pepper, brown sugar and nutmeg. Roast in the oven until the gems are soft and lightly caramelised.
In a large saucepan, heat the remaining olive oil. Gently soften the onion and celery without allowing it to brown.
Heat the stock.
Once the vegetables are soft, add the rice and fry for 5 minutes.
Add the stock ladle by ladle, only adding more once the first spoonful has been absorbed. Stir throughout.
Scrape the gem squash flesh from the shells and discard any hard seeds. The soft seeds add delicate texture to the dish.
When the rice is just cooked, stir in the gem squash, butter and a light grating of parmesan. Season with pepper and nutmeg. Taste for salt, as the stock would already add saltiness.
Garnish with roasted pumpkins seeds.
