- 2 butternut squash
- 70g sun dried tomatoes
- 2 onion
- 4 garlic cloves
- 400g heirloom tomatoes
- 400g risotto rice
- 70g walnut halves
- A handful of thyme, leaves only
- 2 lemon
- 200g baby leaf spinach
- 2 tbsp olive oil
- Sea salt
- Freshly ground pepper
- 500ml boiling water
- Baking tray
- Large pan with lid
- Frying pan
- Small food processor (optional)
- 1.
Heat your oven to 200°C/Fan 180°C/Gas 6. Fill and boil your kettle. Halve the squash, scoop out the seeds and chop it into 2cm-thick pieces (no need to peel it). Tumble the squash onto a baking tray. Drizzle over 1 tbsp olive oil and season with salt and pepper. Slide the squash into the oven and roast for 30 mins, tossing halfway through, till golden and softened.
- 2.
While the squash roasts, snip the sun dried tomatoes into a jug. Pour in 500ml boiling water, stir and set aside to let the tomatoes to soften.
- 3.
Peel and finely chop the onion. Peel and crush 1 garlic clove. Roughly chop half the heirloom tomatoes. Warm a large pan on a medium heat for 2 mins, then drizzle in ½ tbsp olive oil. Add the onion, season with salt and pepper and cook for 5 mins, stirring, till softened. Add the crushed garlic and chopped tomatoes. Cook for 3 mins till the tomatoes have broken down a little.
- 4.
Tip the risotto rice into the pan and stir. Pour in the sun dried tomatoes and stock. Stir, turn the heat to low and pop on a lid. Very gently cook for 20-25 mins, till the water has been absorbed and the rice is tender. Stir every now and then, adding a little more water if needed.
- 5.
While the risotto is cooking, make the walnut pesto. Set a dry frying pan on a medium heat. Add the walnut halves and toast for 2-3 mins till slightly darkened and fragrant Tip onto a board and cool for a few mins, then finely chop them.
- 6.
Pick thyme leaves. Peel and grate the remaining garlic clove. Zest and juice the lemon. Add everything to a bowl with ½ tbsp olive oil and some seasoning. You can also pop everything into a food processor, if you have one, and pulse for a smoother pesto.
- 7.
Halve or quarter the remaining heirloom tomatoes, depending on size.
- 8.
Remove the squash from the oven. Taste the risotto. The rice should be soft with a slight bite. Season, if you think it needs it. Tip in most of the squash and all of the spinach. Stir and pop on the lid for 1 min, to wilt the spinach.
- 9.
Spoon the risotto into warm bowls. Top with the remaining squash, the heirloom tomatoes and a spoonful of the walnut pesto. Cut the lemon half into wedges and squeeze over to taste. Serve straight away.