Prepare this sweet tasting dish in just 45 minutes!
- Preheat your oven to 190C/170C Fan/Gas 5. In a roasting tray toss the squash in half the oil and paprika, add a few squash seeds for added crunch, Roast for 40 minutes until the squash is slightly soft.
- In a pan, gently fry the onion in the remaining oil over medium heat, add a few chunks of the roasted squash, which will break down into a pulp as it cooks.
- Before the onion starts to brown add the rice, 100ml hot water and crumble in the stock cube. Cook until the rice absorbs most of the water. keep cooking and adding hot water in small amounts until the rice is tender but firm to the bite.
- Once water is absorbed and risotto is at the required texture, remove from the heat, add the butter, parmesan and stir. When they have disappeared, add the remaining chunks of roasted squash and the seeds, drizzle over any of the paprika-infused oil from the roasting tray
- Serve and enjoy!
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