This is what I call a lazy and light risotto- inspired by the famous Italian dish, I've made a simple, healthy vegan version. There is minimal chopping and it is great for a warming lunch/dinner, or as a side dish.
Ingredients (makes 2 very generous portions or 4 side dishes)
450g butternut squash
½ tbsp olive oil or 3tsps ghee (non vegan)
One small yellow onion (sliced thinly)
5-10 fresh sage leaves (sliced thinly)
120g white jasmine rice (rinsed with cold water or soaked over night)
1/4tsp dried thyme
1 Bay leaf
500 ml water
Handful of roughly chopped kale (optional)
2 tsp lemon juice
½ teaspoon salt
Pinch of black pepper
How to prepare
Preheat the oven to 200 degrees centigrade (fan forced). Poke the butternut squash a few times with a sharp knife. Line a tray with baking paper and roast the whole butternut squash for 30-35 mins. Leave to cool for 10 mins.
Whilst the butternut squash is cooling, add the oil to a heavy based pan then fry the onion until they become translucent. Then add the sage leaves and fry for another 1-2 mins. Scoop out the contents of the squash and add this to the pot along with the rice and mix together. Add the water, thyme, bay leaf, kale (if using) and pinch of salt, bring to a boil then put on the low flame and let it cook for 20 mins. After 20 mins, turn off the heat and let it steam for 15 mins. Add the lemon juice, remaining salt and black pepper and serve
Tip: this is also delicious made with ghee- replace the olive oil with 3 tsps of ghee
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