BUTTERNUT SQUASH RISOTTO

BUTTERNUT SQUASH RISOTTO

Preparation Time: 5 | Cooking Time: 20-30 minutes | Serves: 2

INGREDIENTS

  • 1 Butternut Squash
  • 1 Onion
  • 1 tsp dried Sage
  • 1 cloves of Garlic, finely chopped
  • 275g Arborio Rice
  • 1 litre Marigold Bouillon vegetable stock
  • 120ml Dry White Wine
  • 100g Parmesan (or vegetarian/vegan alternative)
  • 4-6 tbsp Olive Oil

METHOD

  1. Pre-heat the oven to 200 degrees. Toss the diced Squash in 2 tbsp of oil, season and sprinkle over the Sage. Roast for 20-30 minutes (or until you can mash the squash).
  2. Heat the remaining oil over a low heat, add the Onion and Garlic and cook for 3 minutes until soft.
  3. Add the Rice to the pan and stir to coat. Add the Wine and cook until almost evaporated.
  4. Using a ladle, gradually add the hot Vegetable Stock to the pan, cooking until almost evaporated before adding the next ladle. Continue until the stock is used up.
  5. Remove the Squash from the oven and roughly mash. Stir through the cooked rice and add parmesan (or vegetarian/vegan alternative).
  6. Season to taste and serve.

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