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Butternut Squash and Asparagus Risotto

Butternut Squash and Asparagus Risotto

This creamy Risotto is so colourful with the bright orange butternut squash and the green asparagus dotted through that it would be hard to resist if you love risotto!



  1. Heat the oil, water and sage leaves on a low heat till you can smell the sage, remove and cool a little
  2. Blend the sage and oil till you are left with a dark green, thick looking liquid and leave to drizzle on risotto last thing
  3. Peel and slice butternut squash into large chunks
  4. cover with water and add a teaspoon organic traditional sea salt
  5. Heat till boiling, then simmer until the squash is very soft and tender
  6. Drain and mash till really smooth, set aside till later
  7. Cook the asparagus if you havnt already for 4 minutes in boiling water
  8. Rinse the Risotto rice and put into a saute' pan with the onions, lemon zest, and knob of butter
  9. Fry the rice till it becomes glossy and almost translucent in colour
  10. Add a ladle of stock and continue to cook till the rice has absorbed the liquid
  11. Continue to add a ladle at a time until all the stock has been used.
  12. The rice will take on a creamy texture from the starch which takes about 15 to 20 minutes
  13. Remove from the heat
  14. Add 1 teaspoon citrus pepper that has been ground with a pestle and mortar a little
  15. Add the butternut squash and asparagus
  16. drizzle the sage oil over and add the parmesan cheese to the top
  17. Serve immediately while still hot and creamy


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