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Ingredients
Method
- 2 tbsp olive oil
- 1⁄2 onion, chopped
- 1⁄4 garlic clove, crushed
- 200g risotto rice
- Salt and pepper
- 150g butternut squash, cut into
- 1cm cubes
- 300ml water
- 300ml passata
- 10 cherry tomatoes, halved
- 2 small zucchini, halved and sliced
- 1 fennel bulb, sliced
- 1⁄2 tsp coriander seeds
- 80g frozen peas
- 2 tbsp mascarpone cheese
- 4 tbsp grated parmesan
- Baby salad leaves
- Preheat the oven to 200C. Heat up a large pan, add the olive oil, and gently fry the onion for a couple of minutes. Chuck in the garlic, and fry for a further minute. It’s now time to add the rice - pour it in, and stir well to coat with the oil. Fry for about 2 minutes, then season well.
- Add the squash to the pan and give it a good mix. Pour in the water and about half of the passata, and bring it up to a gentle simmer. Cover, and cook for 15 minutes.
- In another saucepan, heat up the other half of the passata, and place the halved cherry tomatoes on a baking tray. Drizzle with olive oil, season well, and roast in the oven for 6 minutes. During this time, the rice should have absorbed the liquid, so remove the lid, and stir well. Throw in the zucchini, fennel, and coriander seeds, then the peas, mascarpone, and parmesan. Stir well. To serve, place a big dollop of the risotto in a bowl, and top with the roasted tomatoes, some parmesan, and some baby leaves. Spoon the heated passata over the top. Perfecto!
30 mins
1 serving
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