Fine dining
Roast Onion Squash Risotto
Roast Onion Squash Risotto is the most delicious comforting autumn recipe! Easy to make with Violife Crumbly Blue and VIOBLOCK. Give it a try!
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![Cooktime]()
Cooking time30 minutes![Preptime]()
Prep time30 minutes![Difficulty]()
DifficultyEasy![Servings]()
Servings2 portions
- 150 g Violife crumbly blue block
- 3 tbsp Violife vioblock
- 2 small pumpkins / squash
- 1 tbsp olive oil
- 1 small onion finely chopped
- 100 g risotto rice
- 8 - 10 fresh sage leaves
- 50 ml dry white wine
- 250 ml vegetable stock
- 50 g baby spinach leaves
- salt and freshly ground pepper
- Preheat the oven to 180°C.
- Slice the top off the pumpkins carefully and scoop out the insides, discarding. Place the pumpkin on a lined baking tray, drizzle with some olive oil and season.
- In a pan, gently fry the onion in VIOBLOCK for 5 minutes until translucent, then add the risotto rice and stir to coat. Sprinkle with sage leaves.
- Pour in the wine, stirring until absorbed.
- Pour in the stock and stir in the baby spinach until wilted.
- Divide the risotto mixture evenly between the pumpkins. Top with the lids and place in the oven. Bake for 45-50 minutes until the risotto is cooked.
- Remove the squash from the oven, take off the lids and crumble some Violife Crumbly Blue on top. Pop the lids back on and place back in the oven for another 5 minutes, until nicely melted.
- Remove from the oven, garnish with sage leaves and freshly ground pepper and serve.
- Enjoy while still warm!
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