Winter Squash Risotto Pie
Ingredients
Instructions
- Preheat oven to 400°F. Lightly grease and line a baking tray with parchment paper.
- Arrange squash on prepared tray. Drizzle with oil and sprinkle with rosemary. Season. Bake for 25-30 mins, until tender.
- 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.
- 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.
- Stir squash through risotto and spoon over filo dough. Serve with mixed greens.
Nutrition & Diet Analysis (per serving)
683
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).