Butternut squash risotto
Servings: 4 servings
Ingredients
- 1 large butternut squash (peeled and cut into chunks)
- 1 tbsp olive oil
- Fresh sage (Half finely chopped and half as leaves)
- 40 g dairy free butter
- 1 onion (diced)
- 3 cloves garlic (finely chopped)
- 300 g arborio rice
- 1 cup white wine
- 1 litre vegetable stock
- Handful of dairy free cheese (grated)
- Salt and black pepper
Instructions
- Preheat your oven to 180C and place your butternut squash chunks on a large baking tray. Drizzle with olive oil and add your chopped sage leaves, season to taste. Cook for 30 minutes.
- Whilst the butternut squash cooks start on your risotto. Add butter to a saucepan on a medium heat and let melt, add the onion and garlic and fry for around 6-8 minutes, until translucent.
- Add the Arborio rice and coat in the onion mixture. Add the white wine and stir to coat, leave to simmer until the wine has evaporated.
- Add the vegetable stock 1 ladle at a time, stirring regularly. Once evaporated add another ladle and keep adding until you have run out of stock and your rice is cooked, this will take around 25 minutes. Ensure to season (with salt and black pepper) to taste.
- Remove the butternut squash from the oven and place half in a bowl, mash to a puree and stir into your risotto along with the cheese.
- Stir in the rest of the whole butternut squash pieces. Meanwhile fry your remaining sage leaves in a little olive oil to crisp up.
- Serve the risotto with the crispy sage leaves.