Squash and taleggio risotto

    Squash and taleggio risotto

    23saves
    55min


    3 people made this

    About this recipe: This tasty risotto makes a tempting family meal. The combination of rice and fresh vegetables, gently cooked with white wine, stock and rosemary, then with creamy Italian taleggio cheese stirred in at the end, creates a nutritious dish packed with flavour. All you need is a leafy salad to complete the meal.

    Ingredients
    Serves: 4 

    • 2 tbsp extra virgin olive oil
    • 6 shallots, chopped
    • 2 garlic cloves, crushed
    • 500 g (1 lb 2 oz) butternut squash, peeled, seeded and diced
    • 450 ml (15 fl oz) vegetable stock
    • 225 g (8 oz) risotto rice
    • 225 g (8 oz) chestnut mushrooms, sliced
    • 250 ml (8½ fl oz) dry white wine
    • 1 tbsp chopped fresh rosemary
    • 225 g (8 oz) taleggio cheese, rinded and diced
    • salt and pepper
    • sprigs of fresh rosemary to garnish

    Method
    Prep:20min  ›  Cook:35min  ›  Ready in:55min 

    1. Heat the oil in a large saucepan, add the shallots and garlic, and cook for 2 minutes or until the shallots begin to soften. Add the squash and cook for a further 10 minutes, stirring occasionally.
    2. Meanwhile, put the vegetable stock into a saucepan and bring just to simmering point. Reduce the heat so the stock stays hot.
    3. Add the rice to the squash and cook for 1 minute, stirring. Stir in the mushrooms, then add the wine and chopped rosemary. Bring just to the boil and bubble gently until most of the wine has been absorbed, stirring frequently.
    4. Add a ladleful of the hot stock and simmer until it has been absorbed, stirring frequently. Continue gradually adding the stock in this way, waiting for each addition to be absorbed before adding more. When all the stock has been added, the rice should be tender but still firm and the risotto should have a creamy texture. Season with salt and pepper to taste.
    5. Remove the risotto from the heat. Add the cheese and stir in gently until it starts to melt. Serve the risotto immediately, garnished with fresh rosemary sprigs.

    Some more ideas

    Replace the shallots with 1 sliced leek. * Instead of taleggio, use goat's cheese or a blue cheese such as Gorgonzola. * For a fennel, courgette and pecorino risotto, cook 1 chopped onion, 2 chopped celery sticks and 2 crushed garlic cloves in 2 tbsp extra virgin olive oil for about 10 minutes or until softened. Stir in 350 g (12½ oz) sliced courgettes and 250 g (8½ oz) diced bulb fennel, and cook for 5 more minutes. Continue as in the main recipe, from step 2, but omitting the mushrooms. When the risotto has finished cooking, sprinkle over 115 g (4 oz) freshly grated pecorino cheese. Stir gently to mix into the risotto, then serve immediately.

    Plus points

    Taleggio is an Italian cheese with a creamy consistency similar to Brie. Like other cheeses, it is a useful source of vitamin B12. This vitamin is principally found in foods of animal origin, so for vegetarians cheese is an important food. * The flavour of shallots tends to be milder and more subtle than that of onions. Like onions, shallots contain some vitamin C and B vitamins.

    Each serving provides

    A, calcium * niacin, zinc * B1, B2, B6, B12, C, E, folate, calcium, iron, potassium

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