This is a delicious but healthy risotto, using brown rice makes the cooking time slightly longer. But this means you get all the goodness from the unrefined rice and plenty of fibre to keep you full for longer. I have adapted this recipe from Deliciously Ella, however this version is slightly more student friendly; my student cupboard didn't stretch to providing nutritional yeast, cumin or tahini so I gave these a miss; I also added a dollop of crème friache which I found enhanced the creamy butternut squash. The original recipe also has uses a food processor to whizz up the cooked butternut squash however in the student kitchen using a potato masher will suffice!
To Serve Four You Will need...
- 1 Butternut squash
-300g Brown rice
-Juice of 1/2 a lemon
- A splash of cider vinegar
-A dollop of Crème Friache
-Salt and Pepper to taste
You will need to...
-Pre-heat the oven to 200C
- Peel the butternut squash and cut into cubes
- Place in a baking tray, drizzle with oil and season, roast for 35mins or until soft while the rice is cooking
-Put the brown rice in a sieve and rinse with cold water
-Add the rice to a pan of boiling water, boil for 35-40 minutes or until the rice is soft adding more water when necessary and a splash of cider vinegar to add flavour.
- Remove the butternut squash from the oven and mash three quarters of the squash leaving a few cubes to add texture.
- Add the lemon juice, seasoning and crème friache to the smooth butternut squash and then stir into the drained rice.
- Finally place the remaining butternut squash cubes on top and parsley or coriander.