Butternut Squash and Sage Risotto

SERVES 4 | PER SERVING: 288 CALORIES | 8G PROTEIN | 60G CARBS | 3.5G FAT

Hearty, wholesome and seriously satisfying, risotto is a universally popular comfort meal. I’ve combined the natural sweetness of roast butternut squash with sage to pack in plenty of flavour and nutrients. Butternut squash is a superb source of beta-carotene for a healthy and glowing complexion.

coconut oil, to grease

1 butternut squash

4 tbsp low-sodium tamari

2 garlic cloves, minced

sea salt and freshly ground black pepper

200g Arborio rice

1 litre hot vegetable stock

2 tbsp nutritional yeast (optional)

1 tbsp chopped fresh sage or 1 tsp dried sage

2 tbsp toasted pine nuts, to serve

2 tbsp chopped fresh parsley, to garnish

1 Preheat the oven to 200°C. Lightly grease a baking tray with coconut oil or line with a sheet of non-stick baking paper.

2 Place the whole butternut squash on the tray and roast for 30–35 minutes, until the skin of the squash has turned golden brown. Remove it from the heat and let it cool for 10 minutes. When it’s cool enough to handle, peel off the skin, cut it in half to scoop out the seeds, then cut the flesh into bite-sized cubes.

3 In a saucepan set over a medium heat, heat up 2 tablespoons of the tamari (or water) and cook the garlic until it’s golden. Add the butternut squash cubes and season with a pinch of sea salt and black pepper. Continue to sauté over a medium-high heat for a few minutes more, until the squash begins to soften. Reduce to a medium heat, add the rice into the squash and stir for 1–2 minutes, until the rice begins to turn opaque.

4 Add the stock to the saucepan 125ml at a time, stirring it in. As it begins to evaporate, add the next 125ml. Keep repeating until the rice has cooked and become smooth and creamy.

5 Stir in the nutritional yeast, the remaining 2 tablespoons of tamari and the sage and season with a pinch of salt and pepper as needed. Top with toasted pine nuts and chopped parsley and serve hot. Any leftovers can be stored in an airtight container in the fridge for up to three days.