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Friday, 2 March 2012

Butternut Squash and Sage Risotto

Serves: 4
Cooking Time: 30 minutes


400g Butternut Squash cubed
2 tbsp Olive Oil
100g Tenderstem Brocolli halved lengthways
1 finely chopped Onion
2 crushed Garlic Cloves
2 tbsp chopped Fresh Sage
1/2 tbsp dried Chilli Flakes
300g Risotto Rice
125ml  White Wine
1 litre Hot Vegetable Stock
60g Soft Cheese


1- Preheat The Oven to 200 degrees C, 180 degrees C in a fan oven, gas mark 6.

2 - Tip the cubed butternut squash into a roasting tin. Add 1tbsp olive oil and mix well. Cook in oven for 10 minutes, then add brocolli and cook for a further 20 minutes.

3 - While that is cooking heat the remaining 1 tbsp of oil in a large frying pan and cook the onions for 5 minutes until soft but not coloured. Add Garlic, Sage and Chilli Flakes. Cook for 1 further minute, then add rice.

4 - Pour the wine into the frying pan and simmer until absorbed.

5 - Gradually add Vegetable Stock a ladleful at a time, stirring until it absorbes and the rice is tender. this takes approximately 25 minutes.

6 - Season with black pepper, stir through soft cheese and half the butternut squash. Top with remaining squash and serve.

1 comment:

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