- 1 medium butternut squash, peeled and chopped
- 2 tbsp. Lucy Bee Coconut Oil
- 1 onion, chopped
- 2 garlic cloves, chopped
- 180g risotto rice
- 1 small glass of white wine
- 800ml vegetable stock
- 1 bay leaf
- 1 tbsp. dried sage
- Vegetarian/Vegan Parmesan cheese or nutritional yeast, to taste
- Salt, to season
Preheat the oven to 180C, 350F, gas mark 4.
Place the butternut squash into a baking dish and toss with 1 tablespoon of coconut oil and roast for 30-40 minutes or until soft, flipping them halfway through.
While the butternut squash is cooking, melt the remaining tablespoon of coconut oill in a pot on a medium heat and add the onion. Sauté until the onion turns translucent. Then add the garlic and sauté for a further minute.
Add the risotto rice and gently coat it evenly, in coconut oil.
Add all of the white wine and stir continuously until completely evaporated, followed by 200ml of vegetable stock, on a low heat. Stir the mixture to ensure the risotto rice does not stick to the bottom of the pot.
Once the rice has absorbed the stock, add 200ml more and stir again. Once your butternut squash is ready, remove from the oven and add to the rice mixture. (Remove rice from heat and cover if it has absorbed all the liquid but your squash is not ready. Add squash once ready and return to stove heat)
Add the remaining stock and simmer until the rice has absorbed it all. Add in the sage and nutritional yeast or Parmesan and stir.
Recipe found on www.lucybee.co