Creamy butternut squash risotto

Ingredients

• White Onion

  Freshdirect

  1 medium or 111g

• Squash

  Winter, butternut, raw

  1 medium (1 lb) or 454g

• Rice, Arborio

  RiceSelect

  245g

• Natural

  Creme Fraiche - Longley Farm

  150g

• Peas

  Green, frozen, unprepared

  1 cup or 134g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Sage

  Spices, ground

  1 tbsp or 2g

• Granulated Garlic

  La Criolla

  1 tsp or 4g

• Vegetable Stock Cubes

  Tesco

  1 Cube or 10g

• Salt

  Table

  1 tbsp or 18g

• Pepper

  Spices, black

  1 tbsp or 6g

Directions

1. Preheat the oven to 180°C
2. Slice the butternut squash lengthways and scrape out the seeds. Drizzle with 1/2 tbsp of olive oil and season with salt and pepper. Pop in the oven timer set to 45m.
3. After relaxing for 20 mins, dice the onion and add it to a large frying pan with 1/2 tbsp of olive oil on a medium heat.
4. After around 6 minutes the onions should be translucent. At this stage add the sage, garlic granules and arborio rice. Gently fry everything for 2 minutes before adding a ladle of stock into the pan, season with salt and pepper.
5. When the stock has been absorbed in the rice, add another 2 ladles of stock and repeat this step until all your stock is used up. After about 10 minutes, add the frozen peas into the pan.
6. When the squash timer goes off, use a big spoon to scrape out the roasted butternut squash and add it to a bowl to combine with the crème fraiche. I used a potato masher to combine them into a smooth orange, creamy mix.
7. Add this into the risotto and stir to combine. If it looks a bit dry and is hard to stir, add another ladle of stock to loosen it up. Have a taste to see if the rice has fully cooked through, if not – keep going with the ladle/mix procedure until it is. Serve with a pinch of salt and lots of black pepper.