Nothing like a nice bowl of butternut squash risotto with your favorite PERi-PERi sauce to warm up the heart and tummy.
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
1Preheat 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
2Heat a large drizzle of olive oil in a big frying pan and add the onion. When soft, add rice
3Add the grated butternut squash and cook for 2 minutes. Then add stock, a ladleful at a time, and stir until absorbed on high heat
4Once the rice is cooked, add the PERi-PERi sauce, butter and grate in the parmesan cheese. Mix!
5Serve in a bowl topped with the roasted butternut and arugula, tear over mozzarella and enjoy!