Butternut Squash and Chickpea Risotto
Welcome to a culinary journey that combines the rich, nutty flavours of butternut squash with the hearty goodness of chickpeas. The recipe transforms these ingredients into a creamy and comforting butternut squash and chickpea risotto. Get ready to savour the symphony of textures and tastes that make this dish a comforting classic with a wholesome twist.
Ingredients (serves two):
- 135g arborio rice (tip: swap the arborio rice for brown rice for a hearty fibre-filled meal – adjust cooking times accordingly)
- ½ butternut squash (tip: roast the remaining squash to use as a salad topping – serve with rocket and pine nuts)
- 200g chickpeas
- 1tbsp olive oil
- 1 white onion
- 2 crushed garlic cloves
- 500ml vegetable stock
- 75ml white wine
- 2tbsp crème fraiche
- 1tbsp fresh chopped basil
- 25g grated parmesan
- Salt and pepper for seasoning
How to make:
- Cube the butternut squash and toss with ½ tbsp olive oil, then roast for 40 minutes at 180*C/Gas 4
- Heat the remaining oil in a large pan and cook the onion, chickpeas and garlic for 5 minutes, until soft.
- Add the rice and cook for 2-3 minutes, mixing the rice into the oil.
- Add white wine and cook until almost fully reduced.
- Add the stock one ladle at the time, giving it time to reduce before adding more stock. This will take 20-25 minutes.
- Stir in the butternut squash, crème fraiche and parmesan.
- Season with salt and pepper to taste.
- Garnish with the chopped basil and serve.
