Such a Simple Recipe
Ingredients
- - 1 butternut squash peeled, deseeded and cut into slices (or use frozen cubes)
- - olive oil
- - salt and pepper - 1 tsp rosemary - 1 onion cubes - 2 cloves of garlic sliced - 200g risotto rice (I use Gallo organic because it only takes 15 mins
- - 1 tsp vegetable stock - 400 ml boiled water
- - 100 ml almond milk - salt and pepper
Preparation
Preheat the oven to 220c
Place your slices of butternut squash onto a baking tray so they aren’t overlapping, drizzle in olive oil and sprinkle with salt, pepper and rosemary
Bake for 30 mins or until soft
In the meantime, heat some olive oil in a pan at a medium heat, add the onion and garlic and soften for five minutes
Add the risotto rice and stir for two minutes
Add the stock powder and 100 mls of the hot water. Stir the risotto every few minutes to stop it sticking. Add more water 50-100mls at a time and allow the rice to soak up the water each time. Keep doing this for around 15 minutes until the rice swells and all the water is absorbed
Once the butternut squash is soft, place half of it into a blender with the almond milk. Whizz until smooth and stir into the rice
Season and top with the leftover butternut squash
