Butternut Squash Risotto - Family Favourites

For this weeks Family Favourites recipe I am sharing a meat free recipe that any meat lover will love!

This dish really is loved by all of my family. Before eating this Joseph always swore blind that he did not like butternut squash, it was only after he had a clean plate that I told him what he had eaten.

This meal is so easy to make and if just full of flavours that keep you wanting more!

This is what I did...

Butternut Squash Risotto

Ingredients

1 large butternut squash, chopped
1 large red onion, chopped
2 garlic cloves, crushed
1 stick of celery, chopped
200g mushrooms, chopped
300g arborio rice
2tbsp coconut oil
25g butter
1.5ltr vegetable stock
100mls kefir or double cream

Method

1 - Pre heat the oven to 200C

2 - Heat 1 tablespoon of coconut oil in the pre heated oven and place in one third of the chopped butternut squash. Roast for 20 minutes.

3 - While the butternut squash pieces are roasting heat the remaining coconut oil and butter in a deep saute pan

3 - Cook the onions, celery and garlic for 5 minutes stirring regularly

4 - Add the mushrooms to the pan and cook for a further 5 minutes

5 - Place the vegetable stock in a pan and add the remaining butternut squash. Keep the stock simmering over a low heat.

6 - Add the arborio rice to the saute pan a heat for 2 minutes

7 - Cover the rice with some of the stock and simmer

8 - Gradually add more stock as the rice absorbs the liquids until all of the stock has been used

9 - The butternut squash that was in the stock should now be soft. Mash the squash and add to the risotto and stir in thoroughly.

10 - Remove from the heat and stir in the kefir or double cream.

Serve the risotto topped with roasted butternut squash pieces.

This meat free dish is so full of flavour that you will not miss the meat. It truly is a dish that the whole family will enjoy!