Risotto is such good comfort food, but few of us have the time to stand over the stove and stir it continuously as it requires. The answer is a baked risotto. A little prep and then 45 minutes in the oven. It couldn't be simpler and with a delicious mixture of our hard cheeses it couldn't be more delicious.
1 Hokkaido Squash (diced into small chunks)
1 large white onion (chopped)
2 cloves garlic (grated)
400g risotto rice
600ml chicken stock (vegetable stock could be used instead)
1 small glass white wine (optional)
50g each of Millstone and Ringwell cheese from North Wootton Organic Dairy
*100g of Millstone will be just fine if Ringwell isn't in season
Preheat your oven to 190°
Melt the buyer in a large, heavy bottomed pan.
Add the onions and garlic and stir for a few minutes until the onions start to soften.
Add the risotto rice and stir for a minute, making sure all of the grains of rice are coated in the butter.
Add the diced squash, stock and wine. Let everything simmer together for 5 minutes, stirring half way through.
Transfer the pan to the oven and cook for 35 minutes. Add the cheese, give a quick stir to melt it through and return to the oven for another 10 minutes.
The rice will soak up all the moisture and leave you with a lovely sticky risotto. If it looks very dry when you add the cheese, add a cup full of water.