Butternut Squash Risotto

A warming favourite!
Risotto is such an easy dish to prepare. Throw in all the vegetables in your fridge and you've created a balanced and nutritious meal!
This butternut squash risotto recipe is a hit! Completely vegan, or if you want to add dairy, sprinkle a bit of cheddar on top, but it is delicious without it!
Serves 1
Ingredients:
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30g butternut squash
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1/2 tbsp olive oil
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1/2 onion, diced
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1/2 courgette, sliced into half moons
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1/2 leek, sliced into 1cm strips
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50g Arobio rice
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200ml vegetable stock
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80g frozen peas
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20g cheddar cheese - optional
Method:
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Preheat oven to 180 degrees C, gas mark 3.
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Put the butternut squash on a baking tray and roast for 25-30 minutes.
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Heat a large frying pan on a medium to high heat and add the oil.
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Once hot add the onion and stir.
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When the onion is caramelising, add in the courgette and leek.
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Continue to stir and once softening add in the rice.
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Keep stirring the mixture for 30 seconds until all the rice is incorporated.
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Gradually add 150ml of the vegetable stock.
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Once all the ingredients are covered, add the frozen peas.
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Put the lid on the pan and simmer for 20 minutes.
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Take out the butternut squash and add to a blender with the remaining vegetable stock.
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Blitz together and pour into the pan.
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Mix well.
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Add cheese if using, and let it melt, if not, just serve!