Risotto with butternut squash and sage

Method

1. Heat the oven to 190C/gas 5.

2. Put half the butternut squash in a roasting tin and drizzle with 1 tablespoon of olive oil. Roast for about 20 minutes, until tender.

3. Simmer the remaining squash in stock until softened. Tip the squash into a sieve, reserving any stock in a bowl below. Puree the squash and leave on one side. Keep the stock hot.

4. Melt the butter in a large pan and sweat the chopped onion for about 5 minutes, stirring occasionally to stop it catching.

5. Tip in the rice and stir well into the onion. Add a ladleful of the hot stock while the pan is still on the heat and stir continuously until absorbed. Continue adding the stock, a ladleful at a time, gently stirring between each addition – this gives the risotto its characteristic creamy consistency.

6. Once all the stock has been absorbed stir in the pureed squash, followed by the Philadelphia Light, roasted squash cubes, shredded sage leaves and the cooked peas. Warm through.

7. Finish with fresh parmesan shavings.

Nutritional Information (Per serving)
Energy 2019KJ/479kcal
Protein 12.2g
Carbohydrate 80.0g
of which Sugars 5.9g
Fat 12.5g
of which Saturated Fat 5.5g
Fibre (Englyst) 3.6g
Sodium* 1.1g
* Equiv as Salt 2.8g