Spaghetti squash, feta and chilli risotto
Recipe type: Entree
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 2 as a main, 4 as a starter
This soothing risotto is pepped up with the zing of chilli and some deliciously salty feta - a stylish and simple vegetarian dish.
  • 1 spaghetti squash, deseeded and cut into wedges
  • butter for roasting
  • dried thyme for roasting
  • 1 medium onion, finely chopped
  • 1 large clove of garlic, crushed
  • 2 tbsp olive oil
  • 20g +20g butter
  • ½ tsp chilli flakes
  • 300 g of risotto rice (Arborio or Carnarolli)
  • 150 ml dry white wine
  • 600 ml vegetable stock (I use Marigold bouillon powder)
  • 60 g Parmesan cheese, grated
  • 100 g feta cheese, crumbled
  • salt and pepper to taste
  • .
  1. Pre-heat the oven to 190C. Place the squash wedges skin side down on a baking sheet, dot each with butter and sprinkle liberally with dried thyme. Roast for 45 minutes or until the squash is soft. Scoop the squash flesh off the skin and set aside for later.
  2. In the meantime, melt 20g of the butter together with the olive oil in a large, heavy-bottomed saucepan. Add the onion, garlic and chilli flakes and sauté until the onion is translucent and soft but do not let it brown. Add the rice and cook for a minute or two, stirring constantly stir so that each grain is well-coated with oil/butter. Add the wine and keep stirring until the liquid has been absorbed almost completely.
  3. Add the hot stock a ladleful at a time (probably about 150-200 ml per ladle). Keep stirring until each ladleful has been completely absorbed, but do not let the rice dry out and stick to the pot. Once each ladleful is absorbed, add the next until the stock has all been added. The rice should be soft but each grain should retain some bite in the centre, perfectly al dente, which should take about 20 minutes.
  4. Once all the stock has been added to the risotto, stir in 1.5 cups of the roasted squash puree (you can freeze the rest to use in vegetable soups) and crumbled feta cheese. Once everything is well combined, stir in the remaining 20g of butter. Taste and add salt and pepper as necessary. Serve immediately garnished with a spoonful of squash flesh and a sprinkle of feta and chilli flakes
Recipe by Cooksister | Food, Travel, Photography at