Stipetti Squash, makes a wonderfully creamy risotto and I have added Spinach for Iron and crispy sage for texture. Obviously we are in Autumn! We must be, because I am writing recipes for Squash and Marrows!
I know risotto is a bit laborious to make but it is simple and the end result is delicious! Don’t skip the crispy sage leaves, they add so much flavour and I love the crunch.
A great recipe that is Vegetarian and Gluten Free
Serves 4 people
Ingredients
- 1 x Stipetti Squash (substitute with another variety – it will be just as delicious)
- Sprigs of fresh Sage – a handful.
- Myrtle’s Thyme seasoning or fresh thyme & sea salt
- Black Pepper
- Vegetable oil
- 1 medium onion – finely chopped
- 250g /10oz Arborio Risotto rice
- 500ml/1pint vegetable stock
- 1 ½ teaspoons of dried sage
- 1 teaspoon dried thyme
- 2 cloves garlic
- 2 handfuls of spinach
- 70g/ 3oz vegetarian parmesan cheese – finely grated. Obviously swap for a vegan cheese if a vegan dish is needed).
- Sage leaves
Instructions
Roast the squash in advance. Warning the skin is TOUGH so take care splitting in half lengthwise – remove the seeds and lay flat into a roasting tray.
Sprinkle over a liberal amount of the Myrtle’s seasoning or some sea salt and thyme. A liberal grinding of black pepper. Drizzle with oil and roast in an oven, either when cooking another meal or at 190’c/370’f until the flesh is tender. Allow to cool. Scoop out the flesh of one of the halves and mash with the back of a fork or masher. Set to one side. The second half can be removed, bagged and frozen for future use or turned into a soup.
Heat some oil in a deep frying pan add the onion and sweat for about 5 minutes over medium heat, until soft. Now add the risotto rice. Turn it in the oil and allow to toast before the next stage. This will take about 3 minutes.
Now slowly and patiently add the stock. It needs to be added in small quantities to allow the rice to absorb the liquid. Do not drown the rice. Stirring, repeat the process. Depending on the rice you use, you may need to add some additional water. You will notice the texture altering as you stir, and it will become unctuous and creamy.
Grate in the cloves of garlic. Add the herbs and a liberal grating of black pepper.
Stir in the spinach leaves. Then half of the grated parmesan. Stir. Check the seasoning, we haven’t added any additional salt as the stock can sometimes prove to be salty. Check and if you want to add any more salt and pepper, this is the time to do it.
Lower the heat while you prepare the sage.
Heat some oil (I used olive) in a small saucepan and when hot, add the fresh sage leaves. (It may spit a little). Fry for a couple of minutes until crispy. Remove to some absorbent paper.
Plate up the risotto, top with the remaining parmesan and finally the crispy sage leaves.
Notes
When ever I need roasted vegetables I always make full use of my oven space! Obviously the cost of energy, be it electricity of gas is not joke these days so I make full use of my oven once it’s on.
In this batch I have also included some butternut squash for a soup and (don’t laugh) some chicken for the dogs!
Where to buy a Stipetti Squash
An independent greengrocers or farmers market is likely have a Stipetti Squash or offer you something that is similar.
I’m on a bit of a mission to become an organic, waste free kitchen so bought mine from Riverford Organics.
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