Butternut squash & sage risotto

Autumn is here, and my brain is slowly accepting the change in season. Even tough I am still kind of sad that the summer is over but I also want to enjoy the new season and am looking forward to snuggling up on the sofa and cooking warm and comporting dinners for the family.

This butternut squash and sage risotto is a firm favourite with the kids and we all love to sit down to a tasty bowl that is warming up our souls. Nothing else tastes better and is more nourishing in autumn than pumpkin or butternut squash, right?…

If you are feeling stuck for ideas with what to make from this delicious vegetable why not give this risotto a try. It truly comforting and delicious.

Ingredients

1 medium size butternut squash
small bunch sage
1½ l vegetable stock
1 onion
2 cloves of garlic
300g risotto rice
1-2 tbsp of white wine vinegar
50g non dairy parmesan

Directions

1. Peel and chop the butternut squash into large chunks, place in a large baking tray and sprinkle with chopped up sage leaves, drizzle with some olive oils and place int he oven for 30 min at 200C.

2. While the squash is roasting, prepare the risotto.
In a small pan sweat the onions and garlic in olive oil on a low heat until golden. Stir in the risotto rice and stir well until the rice is completely coated and shiny. Pour in the wine and add the vegetable stock and let it simmer for 20 min until the rice is cooked al dente (with a slightly firm, starchy bite in the middle).

3. When the squash is cooked, mash it well and add it to the risotto just before just its done, stir though the purée, then add the parmesan and leave to rest for a few mins.

4. While the risotto rest, fry some whole sage leaves in olive oil until crispy.

5. Serve the risotto in a bowl and garnish with the crispy sage leaves. You could also add some more parmesan if you what your risotto extra creamy.