ROAST SPAGHETTI SQUASH RISOTTO WITH GODMINSTER VINTAGE CHEDDAR
As we move into Autumn, this warming recipe perfectly showcases the spaghetti squash by Leigh Myers, resident chef at Wellocks at Home. For any questions on how to cook the ingredients in your Best of British Selection, tweet Leigh @wellockshome #AskChefLeigh
300g risotto rice
1 spaghetti squash
50g Estate Dairy Unsalted Cultured Butter
1 small onion, diced
2 celery sticks, diced
1 litre vegetable stock, hot
2 garlic cloves, finely chopped
200ml white wine
6 sage leaves, finely chopped
zest of a lemon
100g Godminster Vintage Cheddar
salt & pepper
Pre-heat the oven to 170ºC.
Top and tail the squash, using a peeler or sharp knife peel away the outside skin. Cut in half lengthways and remove the seeds using a spoon. Roughly dice the squash into small cubes and place into a roasting tray with a little olive oil and salt. Roast until soft.
- Melt the butter in a pan and gently fry the onion, garlic, celery and lemon zest until softened but no colour. Add the rice and fry for a minute, stirring frequently until coated in the butter. Add the wine and simmer until all is absorbed.
- Add the hot vegetable stock a ladle at a time, stirring between each addition to allow the liquid to be completely absorbed, until the rice is cooked and the liquid is absorbed. You may not need all of the stock.
- Add the roasted squash, Godminster Vintage Cheddar, a pinch of freshly chopped sage and season with salt and black pepper. Stir well, this is now ready to serve.
- Delicious on it's own or with a simple piece of seasoned pan fried cod or chicken breast.