Creamy Butternut Squash and Almond Risotto
Comfort food which gives you a warming cuddle from your tummy :)
Total time to prep and cook: 50 minutes
Serves: 4 adults (I used this recipe to make two adult and 1 toddler portion, then froze 1 adult and 2 child portions for another day)
300g arborio risotto
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 small or half a large butternut squash, peeled and sliced into small cubes
70g parmesan cheese
handful of blanched and sliced almonds
900ml vegetable broth
about 30g of unsalted butter
pinch if salt
Pre-heat oven to 200 degrees C. Line a rimmed baking tray with parchment paper. Place diced squash in a bowl and add 2 tbsp olive oil and toss, then place onto the parchment paper and into the oven to cook for around 20 minutes.
Meanwhile, in a wide pan (personally I like to use a wok), heat 1.5 tbsp oil and a knob of butter in the pan, gently fry the onions and garlic for about 10 minutes.
Turn up the heat a little and add the rice, cook until rice becomes slightly translucent.
Turn the heat back to low and add one ladle of stock, stir, and keep adding one ladle of stock at a time and keep stirring until the liquid is almost all absorbed. Keep adding the ladles of stock until the rice is soft but has a slight bite.
When the rice is cooked, remove from the heat, add the cooked butternut squash, almonds, a knob of butter and parmesan and stir well.
Place a lid on the rice for two minutes before serving immediately after. Meanwhile, add a small drizzle of olive oil in a saucepan, add around 16 sage leaves for 4 person servings, add a pinch of salt and fry for a minute or two to release the flavours.
Serve the risotto into bowls, place around 4 sage leaves onto the top of each portion and drizzle the remaining infused oil over the rice.
Optional: you could also add pumpkin seeds to the rice before serving to add more of a bite to the texture!