Summer Squash & Tomato Risotto with Walnut Pesto | Abel & Cole
Summer Squash & Tomato Risotto with Walnut Pesto
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Prep: 20 mins
Cook: 30 mins
This seasonal, nearly no-stir risotto makes the most of the flavours of late summer, packed with a rainbow of rich tomatoes, earthy spinach and tender chunks of squash and finished with a zesty walnut and thyme pesto.
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942 kcal
(per portion)
Ingredients you'll need
  • 2 pattipan squash
  • 35g sun dried tomatoes
  • 1 vegetable stock cube
  • 1 onion
  • 2 garlic cloves
  • 200g heirloom tomatoes
  • 200g risotto rice
  • 35g walnuts
  • A handful of thyme, leaves only
  • 1 lemon
  • 100g baby leaf spinach
  • 45g butter
From your kitchen
  • 2 tbsp olive oil
  • Sea salt
  • Freshly ground pepper
  • 500ml boiling water
You'll need
  • Baking tray
  • Heatproof measuring jug
  • Large pan with a lid
  • Frying pan
  • Food processor
Step by step this way
  • 1.

    Heat your oven to 200°C/Fan 180°C/Gas 6. Halve the pattipan squash and chop into 2cm-thick chunks (you can eat the skin, so no need to peel). Tumble the squash onto a baking tray. Drizzle over 1 tbsp olive oil and a pinch of salt and pepper. Slide into the oven and roast for 30 mins till golden and softened. Toss halfway through.

  • 2.

    While the squash roasts, finely slice the sun dried tomatoes. Pop them in a jug. Crumble in the stock cube. 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. Heat a large pan for 2 mins. Drizzle in ½ tbsp olive oil. Add the onion, season with salt and pepper and cook for 5 mins, stirring, till softened. Add the 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 mins, till the water has been absorbed and the rice is tender. Stir every now and then, adding a little more water if necessary.

  • 5.

    While the risotto is cooking, make the walnut pesto. Set a dry frying pan on the heat. Add the walnut halves and toast for 2-3 mins till slightly darkened and fragrant Tip onto a chopping board and cool for a few mins, then finely chop them.

  • 6.

    Pull the leaves from the thyme stalks. Peel and grate the remaining garlic clove. Zest the lemon and squeeze the juice. 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. Chop the spinach.

  • 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 the spinach. Add the butter. 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.

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