Mon, 14 September 2020
Ingredients
Olive oil
1 medium onion diced
4 cloves garlic chopped
2 sticks of celery finely diced
400g arborio rice or risotto rice
1.5 litres of hot vegetable stock
4oz plant based parmesan cheese
1 glass of white wine
Seasoning
Few knobs of plant based butter
1 large butternut squash peeled and cubed
Fried Sage
Olive oil
20 fresh sage leaves.
Method
1) Preheat your oven to 180 degrees on a baking trey plate your cubed butter nut squash coated in oil.and seasoned.
2) Roast for approx 40 mina or until tender.
3) Place heavy bottomed pan on stove
4) Add olive oil to the medium heat pan
5) Fry off onions garlic and celery for a few mins
6) Add in the rice and stir for a few more minutes.
7) Add glass of wine and allow to reduce down by half
8) Slowly add stock label full at a time
9) Ensure the stock is simmering
10) Stir the risotto until all stock is absorbed.
11) The add another label full.
12) Repeat this until all stock is used up and the rice is tender
13) This should take 20 to 25 mins
14) Check seasoning
15) Add half of the grated parmesan into the mix
16) Take half of your roasted butter nut squash and keep to one side
17) Mash the reaminder and mix through your risotto
18) Add a few knobs of plant based risotto cover with a lid and leave to one side while we fry the sage.
Fried Sage
1) In a frying man heat some olive oil and heat up.
2) Fry off the shredded sage leaves until crispy.
3) Remove from oil and dry off on kitchen paper.
4) Now let's get back to the risotto...
5) Into a bowl add a generous portion of risotto into it, adding some cubes of your roasted butternut squash, grated fresh paremesan on top and a sprinkling of sage leaves on top.
