"Let’s make a delicious squash risotto flavored with sage and a layering of cheeses. These flavors are perfect for a savory dish that accentuates both sweet and earthy notes allowing for a beautiful balance."
Chunky Squash Risotto with Sage and Two Cheeses
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Prep time: 15mins
Cook time: 35mins
Serves or Makes: 2
Recipe Card
ingredients
- 1 skin removed Carnival Squash
- 1 medium diced white onion
- 1/2 halved and sliced leek
- 1 tablepoons butter (vegan if you want)
- 2 cloves chopped garlic
- 1 1/2 cups Aborio rice
- 1/2 cup dry white wine
- 1 3/4 liters stock (chicken or veggie)
- 4 sage leaves
- 1/2 cup Swiss aged Gruyere cheese
- 1/4 cup grated fine Parmesan cheese
Method
Step 1
Preheat the oven to 190℃. Line a baking tray with parchment paper. Cut the squash in half and scoop out the seeds. Slice in half moons and scatter the sliced squash on the baking tray. Bake for 15-20 minutes or until the squash is brown and the flesh crumbles when pierced.
Step 2
Remove from the oven and allow to cook until ok to handle. Remove the flesh from the skin and chop roughly. Set aside.
Step 3
In a large pot, cook the onion and leek with the butter on high heat. Add the garlic and rice, cooking to coat the rice in the butter mixture for 1 minute. Add the wine and allow to absorb. Add 1 cup of stock at a time, allowing for the rice to absorb between each. Stirring occasionally is essential to avoid sticking.
Step 4
Add the sage leaves and chopped squash when adding the last cup of stock. Cook until rice is “al-dente” or has a bite to it. Add the cheese and turn off the heat. Mix until cheese has melted evenly throughout. Add a mix of vegan cheese instead to make vegan.
Step 5
To serve, place into bowls and top with extra sage and a sprinkle of Parmesan cheese.