I eat a lot of risotto, normally mushroom, but I fancied something different. Nutmeg and sage work really well with butternut squash, complimenting it’s sweet and nutty taste.
1 medium sized butternut squash
Arborio risotto rice (approx. 70g)
Whole nutmeg, grated.
Vegetable stock cube (I use Knorr)
- Pre-heat the oven to gas mark 7. Chop the butternut squash into chunks and coat with olive oil and the herbs. Roast in the oven for 35-45 minutes. Cover with foil for the first half an hour.
- Once the butternut squash is cooked, cut the skin from the squash pieces and add to a frying pan with oil. Heat for a few minutes then add the rice, stir once or twice and then add the stock.
- Cook on medium heat for 20-30 minutes or until the rice is soft. Once the rice is cooked, turn up the heat, continuously stirring, to remove the excess liquid.
- Once reduced, add a knob of dairy free margarine (I use olive spread) or butter if you’re not dairy free/vegan and serve.