Risotto stuffed baby squashes

The perfect start to your Christmas feast…

Serves: 2
Ready in 1 hour 25 minutes

Tomato and Red Wine RisottoINGREDIENTS:

2 baby acorn squashes (or onion or gem squashes)
1 tbsp sunflower oil
25g (1oz) butter
1 small onion, finely chopped
250g (9oz) ripe tomatoes, skinned, deseeded and chopped
150g (5oz) risotto rice
1 tbsp chopped rosemary
600ml (1 pint) vegetable stock
100ml (3½fl oz) red wine
100g (3½oz) rinded goats’ cheese, sliced

METHOD:

1. Preheat the oven to 200˚C/400˚F/R6. Remove the tops from the squashes and scoop out the seeds. Drizzle with the oil and season well. Place on a small roasting dish and roast for 30-45 minutes until just tender.

2. Meanwhile, heat the butter in a shallow saucepan, add the onion and cook for 5 minutes. Add the tomatoes and cook for a further 5 minutes until thick and rich. Stir in the rice and rosemary.

3. Pour in the wine and bubble for a few minutes. Add the stock, a little at a time, stirring as you go until all of the stock has been used up and the rice is just tender. Season to taste. Spoon the rice into the squashes, top with the goats’ cheese and bake in the oven for 10-15 minutes until the cheese is melted.

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