COOKING ON A BUDGET Roasted Squash Risotto with Sage Crisps
Serves 4
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Prep Time
10 min
Cook Time
45 min
Prep Time
10 min
Cook Time
45 min
  1. 1 small squash
  2. 1 onion
  3. 1 litre of stock
  4. 200g short grain brown rice*
  5. Salt and pepper
  6. 2 tbsp olive oil
  7. A few sage leaves
  1. Preheat your oven to 200C/Fan 180C/Gas 6. Pop your whole squash in the centre of the oven. Roast 45 mins.
  2. Set a pot over high heat. Halve, peel and finely chop your onion. Add to the onion and 1 tbsp oil to your pot. Season well. Lower heat. Cook for 5 mins.
  3. Warm your stock. Swirl the rice through your onion. Add a ladle or two of stock. Stir until it’s absorbed in.
  4. Set a timer for 30 minutes. Stir in a ladle of stock every few minutes until all the stock is absorbed and your rice is tender.
  5. Halve your roasted squash. Scoop out the seeds (discard them or save and fry in oil till crisp and eat as a snack).
  6. Roughly chop the squash, skin and all. Swirl it through your risotto. Add a little more stock or some water if it’s getting too thick.
  7. Set a little frying pan over high heat. Add 1 tbsp oil. Once hot, press the sage leaves into the oil. Season. Fry until golden and crisp on each side. Scatter over the top of the risotto.
  1. *For a speedier risotto, use Arborio risotto rice, which only takes 20 mins to cook. The advantage of brown rice is that it’s the same price but better for you and will keep you fuller for longer.
Adapted from part of "Cooking on a Budget" series
Adapted from part of "Cooking on a Budget" series
Crystal Palace Food Market
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