As we come to the end of October and the clocks have changed I’ve been craving warm, hearty meals. I’m really not a fan of the shorter days and the colder weather, but meals like this make it that little bit more bearable!
Having been vegetarian prior to following the low FODMAP diet, I really do enjoy a few meat-free meals a week. Not only is it better for the planet, I actually find them a lot tastier! I much prefer tucking into a whole plate of vegetables as opposed to meat. This meal incorporates all that’s good about veg with a range of textures and flavours.
I’ve made this recipe a couple of times now and it’s one of my favourites! Just in time for Halloween too, you could always substitute the squash for pumpkin (or pretend it’s pumpkin!) for a Halloween-inspired meal.
Butternut Squash & Sage Risotto
- 1 Butternut squash
- 300 g Risotto rice (Arborio)
- 15 g Sage
- 175 ml White wine
- 2 tbsp Garlic-infused oil
- ½ Red chilli (Optional)
- 100g Cubetti di Pancetta (Optional)
- 50 g Parmesan
- 25 g Butter
- 1 l Vegetable stock (I used a Massel 7 stock cube)
- Preheat your oven to gas mark 7 or 200 degrees.
- Peel and dice the butternut squash and spread out on an oven tray. Drizzle with garlic-infused oil, finely chopped sage and season well. Roast in the oven for 25 minutes until it softens.
- While the butternut squash roasts, fry the butter in a large pan with the finely chopped red chilli (optional). Add the risotto rice and wine and simmer on a low heat, stirring regularly.
- Once the wine has evaporated, add the stock one ladle at a time. Stir the rice until the stock has been used up over a period of 20-25 minutes.
- Once the squash is cooked, mash half of it into a puree and stir into the risotto with the sage and parmesan (add the cooked pancetta at this point if you wish).
- Scatter with the remaining butternut squash cubes and serve.
Let me know if you give this creamy risotto a try, I’d love to know what you think of it. Tag me on Instagram or comment below.