Warming Sage and Butternut Risotto

Ah comfort food, to curl up with a bowl in front of the sofa (for me Come Dine With Me today) risotto for me is the best comfort food of all. Simple to make at batch cooking so make a huge batch (as below) and stick some in the freezer.

Serves 6risotto

You will need:

500g  risotto rice

1/2 cup white wine vinegar

1 tbps of sage

1.4 litres of vegetable stock

3 large white onions

1 butternut squash

Place the butternut squash in the oven drizzled in coconut oil, roast in the oven for around 45 minutes on 160c

Pour the risotto rice in a pan and stir fry in coconut oil and chopped onions until the onions are soft.  Add the sage and stock one cup at a time until all the stock is gone, you can leave it on a low heat and just check on it ever 5-10 mins or so to make sure all the liquid hasn’t cooked off. By this time the rice should be done and so should the butternut squash.

Peel the skin off the squash, mash and add to the rice, and mix. Serve immediately.


One Comment Add yours

  1. Looks so creamy and lovely!! Will try soon! Thanks for sharing!

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