BUTTERNUT SQUASH AND SAGE RISOTTO
SERVES 3

1st chop a bns and roast in oven with some sage (can use dry sage)for about 30 mins or until soft

then in a pan fry an onion and a clove of garlic.when thats all softened add 300g risotto rice and keep topping up with some vegetable stock. I used 2 veg stock cubes and a 2 and half pints of water and kept topping up.
Add salt and pepper

when bns is done , mash half and put it in with your rice and this will turn it a lovely yellowey orangey colour,keep topping up with stock untill rice is cooked,then when all stock is absorbed dish out and put remaining bns on top.

also really nice if grate hea of cheese on top.

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