Baked Squash with Tomato and Basil Risotto

[Guest guest]

Baked Squash with Tomato and Basil Risotto

 

 

4 golden nugget squash

1/4 cup olive oil

6 cloves garlic, crushed

 

Risotto:

 

5 cups vegetable stock

1/2 cup dry white vegan wine

1/4 cup olive oil

1 onion, chopped

1 1/4 cups arborio rice

2 tomatoes, seeded and chopped

1/2 cup grated vegan parmesan

15 g (1/2 oz) vegan margarine

1/4 cup chopped fresh basil

salt and freshly ground black pepper to taste

grated vegan parmesan, extra

 

 

1. Cut each squash in 1/2 through the stem. Trim bottom of each so

that it sits firmly. Scoop out and discard the seeds.

 

2. Brush combined oil and garlic on cut surfaces. Place squash in an

oiled baking dish. Pour 1/2 cup hot water around squash.

 

3. Cover with foil. Bake in a moderate-oven (180 C)(350 F) for 30 minutes.

 

4. To prepare Risotto: Combine stock and wine in a saucepan. Bring to

the boil. Reduce heat to simmering point.

 

5. Heat oil in a large saucepan. Saute onion until tender.Add rice.

Cook, stirring, for 1 minute or until well coated with oil.

 

6. Add 1 cup liquid to rice, stirring constantly. Reduce heat. Allow

risotto to simmer gently, continuing to stir.

 

7. When all liquid is absorbed, add remaining liquid, I cup at a time,

stirring, until all liquid is absorbed and rice is tender and creamy,

about 25 minutes.

 

8. Blend in tomatoes. Cook, stirring, for 5 minutes. Remove from heat.

Stir in vegan parmesan, margarine, basil and seasonings.

 

9. Remove squash from oven. Pat centres dry with kitchen paper. Reduce

oven to very slow (120 C)(250 F). Spoon risotto into each 1/2. Return

squash to oven for 10 minutes before serving.

 

 

Serve with salad and extra vegan parmesan.

 

 

Serves 4.

[Guest guest]

Thanks Kim! This sounds delicious.

 

Kim <bearhouse5 wrote: Baked Squash with Tomato and Basil

Risotto

 

4 golden nugget squash

1/4 cup olive oil

6 cloves garlic, crushed

 

Risotto:

 

5 cups vegetable stock

1/2 cup dry white vegan wine

1/4 cup olive oil

1 onion, chopped

1 1/4 cups arborio rice

2 tomatoes, seeded and chopped

1/2 cup grated vegan parmesan

15 g (1/2 oz) vegan margarine

1/4 cup chopped fresh basil

salt and freshly ground black pepper to taste

grated vegan parmesan, extra

 

1. Cut each squash in 1/2 through the stem. Trim bottom of each so

that it sits firmly. Scoop out and discard the seeds.

 

2. Brush combined oil and garlic on cut surfaces. Place squash in an

oiled baking dish. Pour 1/2 cup hot water around squash.

 

3. Cover with foil. Bake in a moderate-oven (180 C)(350 F) for 30 minutes.

 

4. To prepare Risotto: Combine stock and wine in a saucepan. Bring to

the boil. Reduce heat to simmering point.

 

5. Heat oil in a large saucepan. Saute onion until tender.Add rice.

Cook, stirring, for 1 minute or until well coated with oil.

 

6. Add 1 cup liquid to rice, stirring constantly. Reduce heat. Allow

risotto to simmer gently, continuing to stir.

 

7. When all liquid is absorbed, add remaining liquid, I cup at a time,

stirring, until all liquid is absorbed and rice is tender and creamy,

about 25 minutes.

 

8. Blend in tomatoes. Cook, stirring, for 5 minutes. Remove from heat.

Stir in vegan parmesan, margarine, basil and seasonings.

 

9. Remove squash from oven. Pat centres dry with kitchen paper. Reduce

oven to very slow (120 C)(250 F). Spoon risotto into each 1/2. Return

squash to oven for 10 minutes before serving.

 

Serve with salad and extra vegan parmesan.

 

Serves 4.

 

 

 

 

 

 

 

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