Risotto with Squash, Pine Nuts and Feta
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Healthy, because
Even smarter
This risotto is rich in fiber from the squash, and protein from the pine nuts and feta.
If you don't have feta, goat cheese is a great substitute.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 18 ozs Squash (e. g. diced)
- 3 Tbsps olive oil
- Nutmeg (freshly grated)
- 1 small box Saffron (0.1 g)
- 4 cups hot chicken stock (or vegetable stock)
- 1 onion (finely diced)
- 2 Tbsps butter
- 1 ½ cups Risotto (Arborio)
- ½ cup Rose wine
- 2 sprigs Sage
- 2 Tbsps Pine nuts
- 5 ozs Feta (crumbled)
- Sage (to garnish)
Preparation steps
1.
Heat the oven to 375°F and line a baking tray with grease-proof paper.
2.
Mix the diced squash with 1-2 tbsp oil. Season with salt, ground black pepper and nutmeg. Transfer to the baking tray and bake in the oven for around 20 minutes until soft.
3.
Dissolve the saffron in 3-4 tbsp hot stock.
4.
Fry the onion in 2 tbsp butter and the remaining oil until translucent. Add the rice and fry together until it sizzles gently. Deglaze with the wine and allow to evaporate. Pour over the saffron stock and add the sage. Put the stock on to simmer and add to the risotto a ladleful at a time. Continue in this way for 15-20 minutes, stirring occasionally, until the rice is cooked but retains a slight bite.
5.
Add the pine nuts to the squash in the oven for the last 5 minutes and roast until light golden.
6.
Mix half of the feta and the remaining butter through the risotto. Remove the sage and arrange the risotto on warmed plates. Scatter the squash, pine nuts and feta over the risotto. Serve garnished with sage, if desired.
