#AD This Week Is #NationalRiceWeek And I’m Celebrating By

#AD This week is #NationalRiceWeek and I’m celebrating by sharing with you a gorgeously delicious autumnal butternut squash and leek risotto 🍂 Risotto rice is one of my favourites to cook with and is so versatile in recipes. It absorbs the liquid in this dish resulting in creamy heaven🤩Roasting the butternut squash is key here and trust me when I say this dish will #RiceUpYourLife 🙌🏼This recipe serves 3 and is as follows:
2 tablespoons of extra virgin olive oil
1 large leek (thinly sliced)
1 medium butternut squash (cut into chunks)
2 garlic cloves (crushed)
1 teaspoon of dried sage
300g risotto rice
700ml vegetable stock
90ml dairy free single cream
1/2 teaspoon of salt
1/4 teaspoon of pepper
40g dairy free parmesan
Handful of pumpkin seeds
1. Preheat the oven to 180c and scatter the butternut squash cubes on a baking tray. Drizzle with 1 tablespoon of oil and place in the oven to roast for 30 minutes.
2. Meanwhile in a large saucepan on a medium heat add the other tablespoon of oil along with the sliced leek.
3. Sauté for a few minutes before adding the garlic cloves and dried sage.
4. After a couple of minutes stir through the risotto rice along with the vegetable stock and single cream.
5. Season with salt and pepper and leave to simmer for 15 minutes. Stir frequently.
6. When the butternut squash is ready fold through the risotto along with the parmesan.
7. Serve and sprinkle over some pumpkin seeds. Enjoy!

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