Directions:
- Preheat the oven to 350°F Cut the squash into quarters and remove the seeds.
- Dice the flesh into 1in cubes and toss with rosemary and olive oil.
- Place in a roasting tin and roast for 20 minutes or so, until soft and slightly caramelised.
- Heat the chicken stock and keep warm.
- Melt half of the butter in a large frying pan over a low heat and fry the onion and celery for 15-20 minutes, until very soft.
- Remove the pan briefly from the heat, add the garlic and rice and stir until the grains are coated with butter.
- Return the pan to a high heat - add 2 ladlefuls of stock and simmer until the rice has absorbed it all, stirring all the time.
- Add the roasted squash to the rice and simmer until it softens and breaks up into the risotto.
- Repeat the process of adding the stock, 2 ladles at a time, until the rice has absorbed nearly all the liquid - this should take about 15 minutes.
- Stir in the remaining butter and Parmesan cheese. Stir and season with salt and freshly ground black pepper. Garnish with pumpkin seeds and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 666.21 Kcal (2789 kJ) | ||
| Calories from fat | 317.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 35.25g | 54% | |
|---|---|---|---|
| Cholesterol | 75.64mg | 25% | |
| Sodium | 539.5mg | 22% | |
| Potassium | 369.15mg | 8% | |
| Total Carbs | 64.33g | 21% | |
| Sugars | 4.73g | 19% | |
| Dietary Fiber | 2.43g | 10% | |
| Protein | 17.95g | 36% | |
| Vitamin C | 9.9mg | 17% | |
| Vitamin A | 0.6mg | 20% | |
| Iron | 0.6mg | 3% | |
| Calcium | 277.6mg | 28% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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