Baked Squash with Tomato and Basil Risotto Recipes
Ingredients :
For Squash
4 golden nugget squashes (substitute
acorn, dumpling, or Danish squash)
3 tbsp olive oil
6 cloves garlic, crushed
For Risotto
5 cups (40 fl oz / 1.25 L) vegetable stock
1/2 cup (4 fl oz / 125ml) dry white wine
3 tbsp olive oil
1 onion, chopped
1.25 cup (8 oz / 250g) arborio rice
2 medium tomatoes, seeds removed and
chopped
1/2 cup (2 oz / 60g) freshly grated
parmesan cheese
1 tbsp butter
1/4 cup (3/4 oz / 25g) chopped fresh basil
sea salt and freshly ground black pepper
to taste
1/2 cup (2 oz / 60g) freshly grated
parmesan, for serving
Method :
Preheat oven
to 350F (180C / Gas 4). To prepare golden nugget squashes: Using a
strong, sharp knife, cut each squash in half through stem. Scoop out and
discard seeds. Trim bottom of each squash half so it sits firmly.
Combine oil and garlic in a small bowl, then brush on cut surfaces.
Place halves, cut side up, in an oiled baking dish. Pour 1/2 cup (4 fl
oz / 125ml) hot water around squashes. Cover with aluminum foil and bake
for 30 minutes.
Meanwhile, to
make risotto: Place stock and wine in a saucepan and bring to a boil over
high heat. Reduce heat until liquid is just simmering. Keep liquid
simmering.
Warm oil in a
medium to large saucepan over medium heat. Add onion and cook until if
softens, about 2 minutes. Add rice and cook, stirring constantly, until
rice is coated with oil, about 1 minute. Add 1 cup (8 fl oz / 250ml)
liquid to rice, stirring constantly. Reduce heat and allow risotto to
simmer gently, continuing to stir. As rice takes up liquid, gradually add
remaining liquid, 1 cup (8 fl oz / 250ml) at a time, until all is absorbed
by rice, and rice is al dente and creamy, about 25 minutes. Stir in
tomatoes, then cover and cook over low heat for 5 minutes. Remove from
heat and stir in parmesan, butter and basil. Season with salt and pepper.
Remove squash
halves from oven and pat centers dry with paper towels. Reduce oven
temperature to 225F (110C / Gas 1/4). Spoon risotto into each half. Place
halves in oven for 10 minutes before serving.
Arrange on
serving plates and accompany with extra grated parmesan.
