Preparation time is 15minutes
Cook time is 40minutes
Total time is 55minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 4tablespoons olive oil, divided
- 1kilograms butternut squash, peeled and chopped into chunks
- 15grams sage
- 1 large leek, sliced
- 50grams kale, destalked and chopped
- 300grams arborio rice
- 1/3 cup white wine
- 1.50L vegetable stock
- 80grams vegetarian cheese, finely grated
- 1 pinch cracked black pepper
Description
Butternut squash and sage is the perfect autumnal flavour combination.
Method
Step 1 of 5
Pre-heat the oven to 200°C/180°C fan-forced and place the butternut squash on a large baking tray. Toss with a tablespoon of oil and half the sage, chopped finely. Roast for 30 minutes until caramelised and tender.
Step 2 of 5
In a large, deep frying pan over a medium heat, drizzle the rest of the oil and cook the leeks for 5 minutes to soften. Add the kale and cook for another minute, pour in the rice and cook for two minutes, stirring to coat.
Step 3 of 5
Pour over the wine and simmer to evaporate it, about 3 minutes. Slowly add the stock one ladle at a time, allowing it to absorb into the rice, stirring as you go, for about 20 to 25 minutes, until the rice is creamy and tender.
Step 4 of 5
Remove the butternut squash from the oven and use a potato masher to crush half into a chunky paste. Stir this and the remaining roasted squash into the rice along with half the vegetarian cheese, remove from the heat and cover with a lid for 5 minutes.
Step 5 of 5
In a small frying pan, cook the remaining sage leaves in a little bit of oil until crisp and drain on kitchen paper. Serve with crispy sage leaves and the rest of the grated cheese on top.
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