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Silky squash risotto
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Total Time:
1 hour 20 minutes
Decadent Parmesan and marjoram-infused squash risotto - a rich, cheesy delight bursting with flavor.
Ingredients:
  • 1 butternut or acorn squash (1.2kg)
  • 1 bunch of fresh marjoram (20g)
  • olive oil
  • 1.2 litres quality vegetable or chicken stock
  • 1 onion
  • 1 stick of celery
  • 300 g Arborio risotto rice
  • 150 ml dry white wine
  • 200 g Tenderstem broccoli
  • ½ a lemon
  • extra virgin olive oil
  • 50 g Parmesan cheese
  • 1 knob of unsalted butter
Instructions:
  • - Preheat the oven to 180°C/350°F/gas 4. - Wash the squash (no need to peel), halve lengthwise, deseed, then chop into 2cm chunks. - Place squash in a roasting tray, chop most of the marjoram leaves, then toss with 1 tbsp of olive oil, sea salt, and black pepper. - Roast for 1 hour until soft and caramelized. - Simmer stock over low heat with 20 minutes remaining on squash cook time. - Finely chop onion and celery, sauté in a pan with ½ tbsp of olive oil until softened. - Add rice, toast for 2 minutes, pour in wine, and absorb. - Add stock gradually, stirring constantly for 16-18 minutes until rice is cooked. - Mash half of the roasted squash, leave half chunky, then stir through risotto halfway through cooking. - Trim broccoli, steam for 2 minutes until cooked, then toss with lemon juice, extra virgin olive oil, and season. - Finish risotto with more stock or water, grate Parmesan, beat in butter. - Cover, let rest for 2 minutes, then stir, season, and serve topped with remaining marjoram and broccoli.

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