Recipes
Creamy saffron risotto-stuffed butternut squash with feta and pine nuts
A fragrant risotto with tangy feta and toasted pine nuts, roasted with an impressive half squash
A fragrant risotto with tangy feta and toasted pine nuts, roasted with an impressive half squash
Cook: 1 Hour 15 Mins
Serves: 2
Price: £1.57 per serving
Nutritional Information
Each 490g serving contains
Energy
2092kj
500kcal
2092kj
500kcal
25%
Fat
16.2g
16.2g
Med
23%
23%
Saturates
4.4g
4.4g
Med
22%
22%
Sugars
17.6g
17.6g
High
20%
20%
Salt
3.19g
3.19g
High
53%
53%
of your reference intake.
Typical energy values per 100g:
427kj/102kcal
Typical energy values per 100g:
427kj/102kcal
Ingredients
1 small butternut squash, halved and deseeded
4tsp rapeseed oil
1 Asda Vegetable Stock Pot
Pinch saffron
½ red onion, thinly sliced
2 cloves garlic, sliced
80g risotto rice
¼tsp dried sage
1 sprig rosemary, plus extra to serve
100ml dry white wine (or extra stock)
20g baby spinach
50g feta, cut into cubes
10g pine nuts
Method
1
Preheat the oven to 200C/180C Fan/Gas 6. Carefully slice a thin disc from the roundest part of the outside of each squash half, parallel to the cut side, so it sits flat. Score the flesh of the squash, taking care not to cut through the skin.
2
Put the squash in a roasting tin lined with greaseproof paper. Rub 1tsp of the oil over the squash. Roast for 40-45 mins.
3
Meanwhile, for the risotto, bring 500ml water to a simmer and add the stock pot. Stir until dissolved, then take off the heat and add the saffron. Leave to steep for 10 mins.
4
Heat the rest of the oil in a large nonstick pan and fry the onion and garlic over a medium heat for 6-7 mins.
5
Stir in the rice, sage and rosemary sprig, and cook for 1 min. Reduce the heat to low and add the wine (or extra stock), stirring well and scraping off any stuck-on bits from the bottom of the pan. Season well with black pepper. Cook until the liquid is absorbed.
6
Add the stock, a ladle at a time, stirring until fully absorbed before adding another ladle of stock. Once all the stock has been added and the risotto is thick, take off the heat. Remove the rosemary.
7
Use a spoon to scoop out most of the flesh from the rounded end of each squash half, leaving a 1cm border.
8
Stir the squash flesh into he risotto with the spinach and feta. Spoon into the squash shells and scatter over the pine nuts. Return to the oven for 15 mins until bubbling and browned.
9
Sprinkle with black pepper and garnish with extra rosemary before serving.