British butternut squash risotto recipe
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Prep time: 10 minutes |
SERVES
3 tbsp British-grown hemp oil or tallow (beef dripping)
1 bunch of fresh sage leaves, half roughly chopped, half left whole
1.5 litres vegetable or chicken stock (for shop-bought, try organic chicken stock from Pegoty Hedge, or Pipers Farm)
60g unsalted British butter
50g mature Cornish Gouda or Old Winchester cheese, grated
METHOD
Preheat the oven to 220C/200C fan/gas 7.
Toss the squash with 1 tbsp hemp oil (or tallow if using) and the chopped sage on a baking tray. Roast for 30 minutes until soft and starting to colour.
Meanwhile make the risotto. Bring stock to a low simmer in a pan, and in another large pan melt 25g of the butter over a gentle heat. Stir in the onion and cook for around 8-10 minutes, until soft. Add the oats/spelt and stir until coated in the butter.