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  • Cooking Time: Under 30 mins
  • Cuisine: Other
  • Main Ingredient: Squash
  • Preparation Time: Under 30 mins
  • Serves: 4+


  • Ingredients:
    525g squash
    5 tbsp olive oil
    1/2 bunch sage leaves, shredded
    1 Lt chicken or vegetable stock
    1 onion, chopped
    2 cloves garlic, chopped
    350g Arborio rice
    300ml dry white wine
    1x 150g packet Boursin tomato, onion & chive
    1 x 50g packet wild rocket leaves


This simple but impressive risotto uses squash for an autumnal twist...

1. Preheat the oven to 200C/fan190C/Gas 6. Cut the squash into even sized small chunks and place in a large roasting tin with 3 tbsp of the olive oil and sage. Stir to coat and roast for 25 – 30 minutes, stirring occasionally during cooking, until squash is tender.

2. Meanwhile bring the stock to the boil in a pan. Reduce heat, cover and simmer. Heat the remaining olive oil in a large saucepan and cook the onion and garlic for 5 minutes, until softened. Add the rice and stir until coated. Pour in the wine and bring to the boil, stirring until absorbed. Stir in a ladle spoon of the simmering stock, cooking and stirring over a low heat until absorbed. Continue adding the stock in ladlefuls, stirring, until all liquid is absorbed and rice is tender.

3. Stir the Boursin tomato, onion & chive into the risotto until smooth and creamy and simmer for a further 3 minutes. Divide between warm serving plates. Remove the squash from the oven and divide between the risotto , spooning over the top with pan juices. Top with rocket leaves and serve.



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