Dairy Free Risotto
with Butternut, Sage, Caramelised Red Onion and Hazelnuts
- Hazelnuts
- Nuts
- Pecan Nuts
- Pistachio nuts
- Almonds
- Brazil nuts
- Cashew nuts
- Macadamia Nuts
- Nuts
- May contain traces of allergens
Ingredients
200 grams
Diced Butternut Squash
175 grams
Arborio Rice
25 grams
Hazelnuts
(Contains: Hazelnuts, Nuts May contain traces of: Pecan Nuts, Pistachio nuts, Almonds, Brazil nuts, Cashew nuts, Macadamia Nuts, Nuts)
½ pot(s)
Dried Italian Herbs
8 grams
Sage
1 unit(s)
Onion
1 unit(s)
Garlic Clove
1 unit(s)
Lemon
12 milliliter(s)
White Wine Vinegar
40 grams
Wild Rocket
1 sachet(s)
Vegetable Stock Powder
125 grams
Baby Spinach
Not included in your delivery
750 milliliter(s)
Water for the Risotto
Instructions
Preheat your oven to 200 degrees. Pick the sage leaves from their stalks and finely chop (discard the stalks). Pop the butternut chunks onto a baking tray and drizzle on a splash of oil. Season with salt and pepper and sprinkle on half the sage. Use your hands to rub the flavours all over the squash. Roast on the top shelf of your oven until soft and golden, 17-20 mins. Turn halfway.
Fill a saucepan with water (see ingredients list for amount) and pop onto medium heat to slowly come to a boil. Stir in and dissolve the stock. Meanwhile, halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Roughly chop the hazelnuts.
Heat a splash of oil in a wide bottomed saucepan on medium-high heat. Add the onion and a pinch of salt and pepper. Stir and cook until the onion is soft and caramelised, 5-6 mins. Stir in the Italian herbs and garlic and cook for a minute more. Pour in the rice and stir together. Cook and stir for 1 minute so the rice is coated in the garlicky oil. Add the white wine vinegar and allow it to evaporate.
Stir in a ladle of hot stock and when the stock has been absorbed by the rice, add another ladle of stock. Keep the pan on medium heat and continue stirring and adding stock. Tip: Let the rice absorb the stock before adding another ladle. This should take 20-25 mins.
When the squash is ready, remove from the oven and transfer to a bowl. Use a fork to mash it to a rough puree. Add the puree to the risotto as soon as it is ready and keep cooking and stirring until all of the stock has been used. TIP: The risotto is done when the rice is ‘al dente’ - cooked through but with a bit of firmness left. Stir the baby spinach in a handful at a time until wilted then add the remaining sage.
Halve the lemon and add a squeeze of juice to the risotto. Season to taste with salt and pepper. Pop the rocket in a bowl and drizzle on a splash of olive oil and a squeeze of remaining lemon juice. Toss and get ready to serve. Spoon the risotto into deep bowls and top with the rocket. Finish with a sprinkle of hazelnuts and enjoy!
