It has been so long! Things have been mad here. The kitten has been a little ill and my boyfriend has been setting up a new business all of his own so I've been kept busy even outside of work.
But at last, I finally got to do a little cooking yesterday. I felt like something hearty and comforting after the weather took a cold turn so I cooked up a little risotto! Bonus: it's fairly healthy!
This recipe is about enough for two people.
Ingredients:
- 200g butternut squash cut into small cubes.
- 1 tbsp olive oil.
- 50g broccoli, sliced lengthways.
- Half an onion, finely chopped.
- 1 garlic clove, finely chopped.
- 1 tbsp fresh sage, chopped.
- 1/4 tsp dried chilli flakes.
- 150g risotto rice.
- 65ml white wine.
- 500ml vegetable stock.
- Pepper for seasoning.
- 30g soft cheese.
To the kitchen!
- Preheat the oven to 200oC.
- Put the butternut squash into the roasting tin and mix in half of the olive oil.
- Cook for 10 minutes and then add the broccoli and cook for another 20 minutes.
- In the meantime, heat the rest of the oil in a large frying pan and cook the onion for 5 minutes or until it becomes soft.
- Add the garlic, sage and chilli flakes and cook for another minute.
- Stir in the risotto rice, pour in the wine and simmer until the wine is all absorbed.
- Stir in the vegetable stock a little at a time and cook for around 25 minutes or until the stock is absorbed and the rice is tender.
- Season with pepper.
- Stir through the cream cheese and the vegetables and serve.
- Enjoy!
Hannah xo
