£4.50–£7.50 at Tesco · around £1.48 a portion
⏱ 45 min serves 4

Cheese-Crusted Squash Risotto

Creamy squash risotto finished with a crisp parmesan crust and nutty brown butter.

SHOPPING LIST

  • butternut squash700g
  • risotto rice300g
  • onion1
  • garlic2 cloves
  • vegetable stock cube1
  • parmesan80g
  • butter60g
  • olive oil1 tbsp
  • salt1 tsp

METHOD

  1. 1Heat the oven to 200C and cut the squash into small cubes.
  2. 2Roast the squash with the oil and salt for 25 minutes until tender.
  3. 3Meanwhile soften the chopped onion and garlic in half the butter for 4 minutes.
  4. 4Stir in the rice and add the crumbled stock cube dissolved in 900ml hot water, a ladle at a time.
  5. 5Keep stirring for 18 minutes until the rice is creamy and just tender.
  6. 6Fold in the roasted squash and most of the parmesan.
  7. 7Melt the remaining butter until nutty and spoon over, then scatter the rest of the parmesan and grill for 3 minutes until crusted.
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