Squash, Leek & Almond Risotto

Prep: 30 mins

Cook: 60 mins

Sweet, nutty butternut squash is a superstar in this simple risotto. Sage and leeks slowly cooked till they’re soft and caramelised, bring out the flavour of the squash while a sprinkling of toasted almonds brings the crunch.

This recipe is a:

See this week's box.

433 kcal
(per portion)

Ingredients you'll need

2 leeks
1 butternut squash
2 garlic cloves
2 vegetable stock cubes
500g risotto rice
35g flaked almonds
A handful of sage, leaves only

From your kitchen

2 tbsp olive oil
Sea salt
Freshly ground pepper
2 ltrs boiling water

Step by step this way

1.
Trim, rinse and finely slice the leeks. Warm 2 tbsp oil in large heavy-based pan or casserole, then add the leeks. Season. Turn the heat to low and sweat for 10 mins, stirring occasionally, till the leeks are soft.
2.
While the leeks sweat, halve the squash, scoop out the seeds and peel it. Chop it into dice around ½–1cm across. Peel and grate or crush the garlic. Crumble the stock cubes into a pan or bowl and pour in 2 ltrs boiling water. Stir to dissolve.
3.
When the leeks are tender, stir in the squash and garlic. Cover. Sweat for 10 mins to soften the squash.
4.
Stir in the rice. Add a ladleful of the stock. Cook, stirring every few mins, till the stock is absorbed. Repeat till you have used up all the stock and the risotto is creamy and thick.
5.
While the risotto cooks, tip the almonds into a dry frying pan. Toast over a medium heat, shaking the pan, till the almonds are fragrant and golden. Tip into a bowl and set aside. Finely chop the sage leaves.
6.
When the risotto is thick and creamy, stir in the sage. Taste and add more seasoning if needed. Ladle into warm bowls and top with the almonds to serve.

Tip
Keep and eat
If you want to save the risotto, cool it in portions then chill in the fridge for up to 3 days. Reheat thoroughly before serving.
Tip
Easy does it
If you don't to stand and stir, you can make this risotto in the oven. Sweat the leeks, squash and garlic in a pan, following the recipe. Tip them into a casserole dish or large oven dish and stir in the rice and stock. Cover with foil or a lid. Cook in a preheated oven at 180C/Fan 160C/Gas 4 for 45 mins, till the rice is plump and tender.
Tip
Cheese please
Stirring a handful of grated parmean into the risotto at the end will add an extra rich flavour, or trying topping the risotto with a spoonful of ricotta or mascarpone once you've dished it up.

This recipe is from

See this week's box