Butternut Squash Risotto
Butternut Squash / Feta Cheese / Pine Nuts / Arborio Rice / 1L Veg Stock / 1 Onion / 1 Carrot / White Wine / Parmesan / Black Pepper / Butter / Oil (1)
BOIL kettle and heat oven to 200C
MAKE 1 litre of vegetable stock
ADD to a small pan on low heat
HALVE butternut squash, remove seeds, dice leaving skin on (2)
THROW squash into baking dish, add salt, pepper, drizzle of oil
PLACE in oven for 15-20 mins
SLICE onion and carrot into tiny bits
HEAT large pan on medium
ADD dash of oil & knob of butter
THROW onion and carrot in and allow to soften
POUR in 300g of the risotto rice (3)
REMOVE squash from oven and scatter pine nuts & basil leaves over (4)
RETURN to oven for 5 minutes
ADD wine when all juices have been soaked up by rice
KEEP stirring so rice doesn’t catch
ONCE wine is soaked in add a ladle of stock
KEEP adding stock until your rice is cooked
STIR constantly!
POUR in roasted squash, pine nuts and torn basil
ADD cubes of feta and grated parmesan
STIR, place lid on top, leave for 5 mins and serve
GO Meatless this Monday and live longer
GO COOK YOURSELF
