Mim’s Squash & Courgette Risotto

Ingredients

To roast: 

Pumpkin/ squash

Courgette x2

Onion

Sage

Parsley

Garlic - 4 cloves

Lemon

Nutmeg

Vegteable stock

Risotto rice

Olive oil

Other:

White wine

Method:

Vegetables

1. Heat oven to 180 degrees. 

2. Peel and chop squash into 2cm cubes.

3. Slice 2 courgettes length-ways and chop into half moons.

4. Place in roasting tin and drizzle with olive oil, add unpeeled garlic cloves with salt/pepper, sage leaves, half a cup of stock and a sprinkling of nutmeg (if not vegan then add squash to frying pan with lots of butter, then braise with courgettes). Optional: splash of white wine.

Roast for around 30 minutes or until the squash is soft.

Risotto: 

1. Fry finely diced onion for 5 mins until golden, add 2 cloves of garlic. 

2. Now add about 90g of risotto per person. Fry for a couple minutes then splash in some white wine).

3. Fill a jug with boiling water and one stock cube. Then stir in a cup of water until absorbed - keep adding until cooked (around 20 mins)

Gremolata dressing:

Finally chop parsley, grate lemon skin and add juice of lemon and healthy glug of olive oil. Season with salt and pepper.