Butternut Squash Risotto
How to Make It
Preheat the oven to 220 degrees celsius. Coat the squash in 1 tbsp of olive oil and chopped sage, then place in a roasting tin and cook for 30 minutes until soft.
Whilst the squash is roasting, bring the stock to the boil in a saucepan and keep on a low simmer. In a separate pan, melt half of the butter on a medium heat and cook the onions for 8 minutes until soft, stir occasionally.
Stir the rice into the onions until combined, keep stirring until the rice begins to look transparent.
Pour the wine into the rice pan and simmer until evaporated. Slowly, add the stock, stirring continuously for 25-30 minutes. The risotto should be creamy.
Once the squash is cooked, mash half of it into a puree and leave the other half whole. Stir the pureed squash through the risotto and add the cheese and remaining butter.
Scatter the rest of the chunks of squash throughout the risotto and serve.
- 1kg of butternut squash, peeled and cut into small chunks
- 300g risotto rice
- 1.5 litres vegetable stock
- 125ml white wine
- 1 onion, chopped
- 3 tbsp olive oil
- 50g butter
- 50g vegan cheese
- Bunch of sage