Butternut squash risotto
570ml/1 pint vegetable stock (either make 1 pint of real vegetable stock or use 2tsp Marigold vegan stock powder in 1 pint of hot water)
6 shallots, finely chopped
2 garlic cloves, finely sliced
12 fresh sage leaves, chopped fairly finely
2 tbsp oil
170g/6oz carnaroli risotto (or arborio risotto if you can’t get carnaroli)
250g/9oz butternut squash, peeled and diced small
some salt and black pepper
Heat the stock until almost boiling and then keep over a very low heat.
In a separate heavy-based saucepan, cook the garlic in the oil over a low heat until lightyly browned. Add the shallots and the diced squash, cook until soft but not browned. Add the chopped sage and cook for a couple more minutes.
Add the rice and mix well for a few seconds to coat the grains with oil, then pour in one-third of the stock and bring to a gentle simmer. Cook until almost all the stock is absorbed.
From then on add more stock a little at a time, until the squash is soft and the rice nicely al dente. You may not need all the stock, but the texture should be loose and creamy.
Season well with salt and pepper, and serve on a thoroughly warmed plate
* I prefer to use roasted squash and add this when the rice is nearly cooked.