PERi-PERi Butternut and Risotto
Cooking time: 40 minutes
Serves: 2-3 people
Nothing like a nice bowl of butternut squash risotto with your favorite PERi-PERi sauce to warm up the heart and tummy.
Ingredients
- 4 tbsp PERi-PERi sauce
- 4 tbsp unsalted butter
- 4 tbsp parmesan cheese (grated)
- 3 cups boiling water
- 3 tbsp olive oil
- 1 1/2 cup butternut squash
- 1 buffalo mozzarella, torn into chunks
- 1 vegetable stock cube
- 1 cup arborio rice
- 1/2 onion, finely sliced
- Large handful arugula
Cooking Instructions
1
Preheat oven to 375℉. Peel butternut squash, grate 1 cup and dice the rest. 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!