Good morning you lovely lot! I bet you didn’t expect me to appear on your Bloglovin’ feed this morning?! Well, this is to make up for the fact that there was no Sunday Post last week so lucky for you, I am giving you the enjoyment of two blog posts this weekend.
If your wanting to try a new recipe, then I highly suggest this one because it tastes delicious! I first had Butternut Squash Risotto at Edd’s parents house so I have stolen the recipe from his mum to share with you. P.S. – Please don’t kill me Jane.
low calorie cooking spray or 1 tbsp oil
1 onion, peeled and chopped
1 carrot, peeled and chopped
2 garlic cloves, peeled and finely sliced
300g butternut squash, cut or diced
250g dried risotto rice
1.25l vegetable stock
2 tbsp finely chopped sage
salt and freshly ground black pepper
1. Spray a large non-stick frying pan with low calorie cooking spray or oil and place over a medium heat. We used a wok that we usually use for cooking stir fry. Add the onion, carrot, garlic and butternut squash and gently stir-fry for 4-5 minutes. Add the rice and stir for an extra 1-2 minutes.
2. In a separate sauce pan, heat the stock until boiling and then maintain to a gentle simmer.
3. Add a ladleful of stock to the rice with chopped sage and bring to simmer. Stir in the stock until absorbed. Repeat this step until the stock has been used up and the rice is tender. This usually takes 20-25 minutes.
4. Season with salt and pepper and serve with lemon wedges, trust me on that one. It tastes amazing with added lemon juice.
You could even add more veggies in if you really wanted to. On this particular day, I chopped some vegan friendly chicken pieces and cooked them as well as adding peas to the mixture too. The best thing about this dish is that it is super easy and and is done in almost 30 minutes. It has become my winter warmer and every time I go over to Edd’s house it is there waiting to be served.
Let me know if you cook it yourself. Have you got any yummy, vegan recipes we could try?
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