Enjoy the luscious versatility of risotto with this flavourful butternut and chickpea variation.
Cut the whole squashes in half lengthwise, leave the skin on but scoop out seeds. Sprinkle with olive oil and roast in the oven at 200°c until cooked – approximately 40-50 minutes.
Toss the peeled, cubed squash in olive oil and roast in oven for 25 minutes until cooked. Throw chick peas and cumin seeds over the cubed squash and cook for a further 5 minutes. Season, take out and drain.
Bring the stock to the boil.
Meanwhile make the risotto. Heat the oil, add the onion and rice and stir to coat all the grains. Add the white wine, stir and bring to the boil. Add a ladle of boiling stock, stir in and allow to absorb. Keep adding wine and stock until the rice is just cooked.
Stir in the roasted squash and chickpea mix, butter and parmesan and allow to stand. Serve in the roasted squash halves and sprinkle with parsley.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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