Roasted Butternut Squash & Pumpkin Seed Risotto - Mindful by Sodexo - United Kingdom

Name: Roasted Butternut Squash & Pumpkin Seed Risotto - Mindful by Sodexo - United Kingdom
Ingredients: 800g butternut squash; 2 tablespoons of oil; 10 sage leaves; 800ml vegetable stock; 20g Flora Buttery; 110g onions; 240g arborio rice; 36g parmesan cheese; 2 cloves garlic; 8g pumpkin seeds; Salt & pepper for seasoning; 1. Peel, deseed and dice the butternut squash. Mix the butternut squash with the sage leaves, half of the oil and a pinch of seasoning. Roast in the oven for 15 minutes.; 3. Add enough stock to cover the rice, then stir continuously over a medium heat until the stock is absorbed. Add more stock and continue the process until the rice is just cooked.; 4. Remove from the heat and stir in the grated parmesan cheese, pumpkin seeds and butternut squash. Check seasoning and serve.

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Ingredients

800g butternut squash
2 tablespoons of oil
10 sage leaves
800ml vegetable stock
20g Flora Buttery
110g onions
240g arborio rice
36g parmesan cheese
2 cloves garlic
8g pumpkin seeds
Salt & pepper for seasoning
1. Peel, deseed and dice the butternut squash. Mix the butternut squash with the sage leaves, half of the oil and a pinch of seasoning. Roast in the oven for 15 minutes.
3. Add enough stock to cover the rice, then stir continuously over a medium heat until the stock is absorbed. Add more stock and continue the process until the rice is just cooked.
4. Remove from the heat and stir in the grated parmesan cheese, pumpkin seeds and butternut squash. Check seasoning and serve.