After a busy week, I finally had the chance to make this warming risotto on the weekend. Vegan and gluten free, this would be ideal for dinner with friends or just as a light lunch with a salad for yourself. It's rich texture makes it hard to believe that it's so healthy, but trust me on this one!
Now, I'm not going to try and pass this wonderful creation off as my own - so I must credit the 'Honestly Healthy' cookbook on this one. If you haven't already had a look through this book, I highly recommend you grab a copy for your book cabinet - I've got my copy on my iPad. Natasha Corrett, author and healthy food enthusiast, has cooked up a series of delicious alkalising, vegetarian and mostly gluten free recipes to test out. I've been using this book a lot lately, and am determined to try everything at least once (i'll let you know how that goes).
200g butternut squash, diced
3 tbsp olive oil
1 red onion, chopped
2 garlic cloves, chopped
180g brown risotto rice
600ml vegetable stock, made with 1 tbsp bouillon powder
Handful of sage leaves, chopped
Pinch of sea salt
1. Pre-heat oven to 180 degrees
2. Place diced butternut squash on a baking tray and drizzle with 2 tbsp of the olive oil. Bake for 15 minutes or until nearly soft
3. Heat remaining oil in wide bottomed pan over a medium heat and add the onion and garlic and cook until softened.
4. Add the rice and cook, stirring making sure all the rice is coated.
5. Reduce the heat, and stir in two large ladelfuls of the stock. Simmer, stirring slowly over a low heat until the rice has absorbed the stock - then continue adding more stock if needed.
6. After 30 minutes, stir in butternut squash and the chopped sage leaves, then continue adding the stock until the rice is cooked but still 'al dente' - this may take up to 50 minutes.
7. When finished, season with a pinch of salt and serve immediately.
This can be a really easy weekday dinner option once you get the hang of making it - so get in that kitchen and start practising!