Recipe Index

Ingredients

• 2 tbsp olive oil, plus extra for drizzling
• ½ onion, finely chopped
• ¼ garlic clove, crushed
• 7oz risotto rice, such as carnaroli
• Salt and freshly ground black pepper
• 5oz butternut squash, peeled and cut into ½in cubes
• 10½fl oz water
• 10½fl oz passata
• 10 cherry tomatoes, halved
• 2 baby courgettes, halved lengthways and sliced into ½in thick pieces
• 1 baby fennel, sliced
• ½ tsp coriander seeds, lightly crushed
• 3oz peas
• 2 tbsp mascarpone cheese
• 4 tsp freshly grated parmesan, plus extra for sprinkling
• 4 tbsp baby salad leaves

Method

1. Heat the oven to 400°F before you start the risotto.
2. Soften the finely chopped onion in the olive oil in a pan over medium heat for 3 to 4 minutes, then add the crushed garlic for a further minute.
3. Stir the risotto rice through the oil for 1 to 2 minutes until the grains turn translucent at the edges, and season with salt and black pepper.
4. Mix the butternut squash cubes into the pan, pour in the water and half of the passata, bring the risotto to a gentle simmer, cover it and cook for 15 minutes.
5. Warm the remaining passata in a separate saucepan while the risotto cooks.
6. Roast the halved cherry tomatoes on a tray with a drizzle of olive oil and seasoning for 5 to 6 minutes until they slump slightly.
7. Stir the courgette pieces, sliced baby fennel and crushed coriander seeds into the risotto for a couple of minutes once the liquid has been absorbed.
8. Fold in the peas, mascarpone and grated parmesan, loosening the risotto with a little of the warm passata if it looks dry.
9. Spoon the risotto into bowls and top each with roasted tomatoes, a sprinkling of parmesan, baby salad leaves and a spoonful of the warmed passata.

Prep: 30 min · Cook: 1 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data