Nothing like a nice bowl of butternut squash risotto with your favorite PERi-PERi sauce to warm up the heart and tummy.
- 65 ml PERi-PERi sauce
- 300g sweet potato
- 10g chopped parsley
- 50g feta (pre-crumbled)
- 1 red onion
- 2 tbsp olive oil
- 1 red pepper
- 100g chorizo
- 2 poached eggs
1 Preheat oven to 190℃. Place diced squash onto a lined baking tray, drizzle with oil and PERi-PERi sauce and toss to coat. Cook until golden and soft, for about 20 mins
2 Heat a large drizzle of olive oil in a big frying pan and add the onion. When soft, add rice
3 Add the grated butternut squash and cook for 2 minutes. Then add stock, a ladleful at a time, and stir until absorbed on high heat
4 Once the rice is cooked, add the PERi-PERi sauce, butter and grate in the parmesan cheese. Mix!
5 Serve in a bowl topped with the roasted butternut and arugula, tear over mozzarella and enjoy!