This risotto is beautifully warming and worth the little effort it takes.
A perfect way to brighten up a cold winter night.
This makes 6 servings.
Macros per serving:
Calories 541, Protein 12.2g, Fats 12.2g. Carbs 87.2g and Fiber 3.2g
- 250g Roasted Butternut Squash
- 1 Tbsp Coconut Oil
- 200g White Onion
- 1 Tsp Minced Garlic
- 6 Sage Leaves
- 150ml White Wine
- 400g Arborio Rice
- 1 Litre Vegetable Stock
- 125g Goats Cheese
You will need:
- Pre Heated Oven 180C Conventional and 160C Fan
- Baking tray
- Very Large Deep Non Stick Frying Pan
- Scales / Measuring Spoons / Measuring Jug
Roast your butternut squash at 180C Conventional and 160C Fan for 1 hour
Melt your coconut oil in pan over a medium heat
Blend onion and sage until finely chopped but not a puree
Then add to pan and cook for 5 minutes, stirring occasionally.
Scoop out butternut squash when roasted
Blend until a smooth puree
Add butternut squash to pan, mix in well and cook for 2 minutes
Add rice, stir in and cook for 1 minute
Add wine, stir in and cook for 2 minutes
Make your stock
Add a ladle of stock, stir in, cook until stock absorbed and add a further ladle of stock until all stock used
Crumble in goats cheese and stir in
Remove pan from heat
Serve and enjoy.
This is delicious hot or cold.
Leftovers make a fab lunch.
Keeps well in an airtight container in the fridge for 3 days