I first came across this Risotto when I went to my work Christmas Do last year. Oh my, it was delicious! I thought I would give it a go and re-create it. This can be vegan and gluten-free, providing you keep an eye on the ingredients, especially the stock cube. I’m pretty pleased with the outcome and it only takes 30 minutes!
INGREDIENTS
– 100g rice + 400ml water
– 1 stock cube
– 470g butternut squash, peeled and cut into small cubes
– 1 tbsp olive oil
– 2 tsp garlic purée
– 1/2 onion, diced
– 25g nutritional yeast
– 1 tsp dried sage
METHOD
1 – Microwave the diced squash for about 8 minutes on max power, mixing half way
2 – Whilst the squash is softening in the microwave, place the rice, water and stock cube in a saucepan and cook for about 20 minutes (or as per the instructions). By the time this has finished, the rice should have soaked up most of the water and turned gold from the stock cube
3 – Drizzle the oil into a frying pan; once hot, add the garlic, onion and squash and cook until slightly golden brown
4 – Transfer the pan mix into a blender, along with the yeast and salt and pepper. Blitz to form a paste
5 – Place the rice and squash mix into the pan and mix, cooking for a further 5 mins. Add a dash more water if it still seems a little thick.
6 – Before serving, sprinkle the sage and mix it through
7 – Serve and enjoy it hot!
STORAGE
-If you are batch making, cool it down as soon as you can within an hour, before transferring to the fridge or freezer.
-Consume within 2 days if from the fridge
-Make sure food is PIPING HOT before serving!
Lizzie's Week 