Vegan Butternut Squash and Sage Risotto

Ingredients

• 320 g arborio risotto rice
• 600 g butternut squash, peeled and diced
• 1200 ml vegetable stock
• 1 onion, finely chopped
• 3 clove garlic
• 12 fresh sage leaves
• 4 tbsp olive oil
• 0.5 tsp nutmeg

Method

1. 1

   Preheat the oven to 200°C. Toss the squash in 1 tbsp olive oil, season, and roast for 25 minutes until tender and caramelised.

2. 2

   Warm the stock in a saucepan over a low heat. In a large pan, heat 2 tbsp olive oil and fry the onion for 5 minutes until soft. Add the garlic and cook for 1 minute more.

3. 3

   Stir in the rice and toast for 1 minute, then begin adding the warm stock one ladleful at a time, stirring continuously for about 20 minutes.

4. 4

   Meanwhile, fry the sage leaves in the remaining 1 tbsp olive oil until crispy. Drain on kitchen paper.

5. 5

   When the risotto is creamy and the rice is just tender, fold in the roasted squash and nutmeg. Serve topped with the crispy sage leaves.