Easy Butternut Squash Risotto (Vegan & Gluten Free)....

This is one of those ‘it looks like I’ve spent hours making it but it actually took me minutes’ type of dishes. It also only requires one bowl to cook it in so minimal washing up! It is the perfect night in on your own comfort food but works really well with a side salad and plenty of vino with the girls.
Easy Butternut Squash Risotto (serves 2)

·         125g risotto rice

·         350ml hot vegetable stock (Kallo are the best vegan brand to buy)

·         1/2 medium butternut squash (I use the frozen pre-cut chunks)

·         Handful of grated vegan cheese (I use Violife but you can also use Nutritional Yeast) plus extra to top

·         A few sage leaves, roughly chopped

How To -

·         Tip the rice into a large bowl and add ¾  of the hot vegetable stock.

·         Cover with cling film and microwave on High for 5 mins.

·         Stir the rice, then add the squash and the rest of the stock. Re-cover with cling film, then microwave for another 20 mins, stirring halfway, until almost all the stock is absorbed and the rice and squash are tender.

·         Leave the risotto to sit for 2 mins, then stir in the cheese / nutritional yeast and sage. Serve topped with more grated cheese / nutritional yeast. Enjoy!