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
- 1/2 onion, finely sliced
- 3 tbsp olive oil
- 750 ml boiling water
- 1 vegetable stock cube
- 400g butternut squash
- 200g arborio rice
- 50g unsalted butter
- 50g parmesan cheese, grated (or vegetarian option)
- 20g rocket
- 1 buffalo mozzarella, torn into chunks
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 minutes
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!