Winter Squash Risotto Pie

Name: Winter Squash Risotto Pie
Ingredients: 1 lb winter squash, seeded, peeled, chopped; 1 tbsp olive oil; 1 tsp fresh rosemary leaves, chopped; 4 cups vegetable stock, warmed; 3 1/2 tbsp melted butter; 1 None onion, chopped; 1 bulb baby fennel, thinly sliced; 5 oz arborio rice; 3 sheets filo dough; None None mixed greens, to serve

10 ingredients

5 steps

Ingredients

1 lb winter squash, seeded, peeled, chopped
1 tbsp olive oil
1 tsp fresh rosemary leaves, chopped
4 cups vegetable stock, warmed
3 1/2 tbsp melted butter
1 None onion, chopped
1 bulb baby fennel, thinly sliced
5 oz arborio rice
3 sheets filo dough
None None mixed greens, to serve

Directions

1

Preheat oven to 400°F. Lightly grease and line a baking tray with parchment paper.
2

Arrange squash on prepared tray. Drizzle with oil and sprinkle with rosemary. Season. Bake for 25-30 mins, until tender.
3

Meanwhile, melt 1 1/2 tbsp butter in a large saucepan over medium heat. Saute onion and fennel for 2-3 mins, until tender. Add rice, stirring to coat. Gradually add stock, 1 cup at a time, stirring between additions until liquid is absorbed. Let rest, covered, for 3 mins.
4

Brush a 9 inch round pie dish with butter. Layer filo sheets together, brushing each with remaining melted butter. Cut in 1/2 and stack again to create 6 layers. Line pie dish with filo stack, trimming to fit. Bake for 5-10 mins, until golden and crisp. Let cool for 5 mins.
5

Stir squash through risotto and spoon over filo dough. Serve with mixed greens.