Butternut squash risotto

Prep: 15 mins
Cook: 20 mins
Butternut squash risotto
This simple risotto is easy to cook and takes no time at all. The addition of butternut squash adds a lovely flavour. 
 

1 small onion, finely chopped

570ml vegetable stock

300g rice

150g butternut squash, cubed

Salt and pepper to season

Handful fresh sage leaves, to garnish

In a saucepan, sweat the onion in a little oil until soft.

Pour in the stock and heat for another minute before adding the rice. Bring to the boil before reducing the temperature and allow it to simmer for about 12 minutes until the rice is soft.

Add the butternut squash and cook for a further 2 minutes. You can cook for longer depending on how soft you want the butternut squash to be.

Season with the salt and pepper.

Pour into a clean bowl and garish with the sage before serving. 

Serves
4

Preparation Time
15 minutes

Cooking Time
20 minutes

Main ingredients
Vegetables, Rice

Recipe Type
Dinner, Entertaining, Family Dinners, Quick Meals

Level of Difficulty
Easy

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