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
Ingredients:
- 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
- Spatula
- Blender
- 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
Stir continuously
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
rippingsimply
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