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enough for 2-3 people

what you'll need

1 small butternut squash
250ml innocent almond dairy free
200g arborio rice
1 vegetable stock cube
30ml olive oil
1 small onion, sliced
4 cloves of garlic
fresh sage
handful of pine nuts
handful of peas
salt & pepper to taste

how you make it

Preheat your oven to 200˚C (gas mark 6, 180 for a fan oven).

Peel and deseed the butternut squash and cut it into small pieces. Spread the butternut squash evenly on a baking tray, drizzle in olive oil, season with salt and pepper and roast in the oven until soft (about 40 minutes).

Meanwhile, heat 10ml of oil in a frying pan over a medium heat. Fry the onion on a medium heat for 2 minutes until browned and whack in the chopped garlic towards the end so it doesn’t burn. Once it’s cooked, add the risotto rice and mix until it’s coated in oil.

Boil 750ml of water and add the vegetable stock. Add around 100ml of the stock to the rice along with a few pieces of roasted squash. Mix well and wait until half the water has evaporated. Repeat, adding 100ml of stock and squash to the pan along with a dash (about 50ml) of almond dairy free as well. Do this until you have around 200ml of stock left (should take about 20 mins) then add the peas & the rest of the stock and keep mixing until you get a creamy sauce. Add a dash of salt and pepper if you fancy.

In a pan, toast the pine nuts on a low heat (keeping an eye on them as they can burn really quickly). Toss them about a bit so they’re cooked on all sides.

When the risotto is cooked, pop it on a plate with some more butternut squash on top along with the toasted pine nuts and sage. Voilà.