Creamy Squash Risotto

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20191002_110627

Creamy Squash Risotto

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This Creamy Butternut Squash Risotto is fuelling my current butternut squash obsession at the moment, seriously roasted butternut squash makes everything taste amazing. This risotto is pretty much autumn on a plate and is super simple to make so why not whip this up for dinner tonight – trust me you’ll be happy you did! ⠀⠀⠀⠀⠀⠀⠀⠀⠀


Directions

Preheat the oven to 200C. Rub the squash with half the olive oil. Season with salt and roast for 40 mins until golden.
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While this is cooking pop a large pot on a medium heat. Add the other tbsp of oil and sauté the spring onions for a few minutes.

Add the garlic and continue to cook until it becomes fragrant.
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Stir in the rice, half of the stock and half of the coconut cream.
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Allow the rice to absorb the liquid and when it rises to the surface add more of the stock and the nutritional yeast.
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Cook for 20 mins until the rice is cooked thorough. Season and serve with the roasted squash and coconut cream on top.

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