We are huge lovers of risotto and butternut squash the perfect combination of comfort food and rich creamy taste – the sage adding some flavour.
This is also great for this time of year for a weekend brunch, easy, filling and filling.
This is the Sainsbury’s recipe which we have tried and tested …..
Serves: 4 -Preparation time: 10 Minutes-Cooking time: 30 Minutes
You Will Need:
400g butternut squash cut into 2cm dice
2 tablespoons olive oil
100g purple sprouting broccoli, halved lengthways
1 onion, finely chopped
2 garlic cloves, crushed
2 tablespoons fresh sage, chopped
½ teaspoon dried chilli flakes
300g risotto rice
125ml basics white wine
60g be good to yourself soft cheese
Buy here Sainsbury’s
Preheat the oven to 200ºC, fan 180ºC, gas 6. Tip the butternut squash into a roasting tin. Add 1 tablespoon oil and mix well. Cook in the oven for 10 minutes, then add the broccoli and cook for a further 20 minutes.
Meanwhile heat the remaining 1 tablespoon oil in a large frying pan and cook the onion for 5 minutes, until soft but not coloured. Add the garlic, sage and chilli flakes. Cook for 1 further minute, then stir in the risotto rice
Pour over the wine and simmer until it is absorbed. Gradually add the vegetable stock, a ladleful at a time, stirring until it all absorbs and the rice is tender. This should take about 25 minutes.
Season with freshly ground black pepper. Stir through the cream cheese and half the roasted vegetables. Top with the remaining vegetables and serve.