Risotto is the ultimate comfort food, and this butternut squash risotto with ginger has been one of our faves this autumn. Made with our coconut milk, it's seriously creamy and comforting. Cook for an easy weeknight dinner that's cosy and delicious.
Ingredients, Serves 2
3 tbsp Vita Coco coconut oil
1 onion, finely
3-4 garlic cloves
1 cup risotto rice
2 cups Vita Coco coconut milk + ¼ cup
2 cups vegetable stock
800g butternut squash, peeled & chopped
200g carrots, chopped
1 ½ tsp ginger paste
½ tsp chilli flakes
½ tsp turmeric
Fresh rosemary, to serve
Pre heat the oven to 180c.
In a bowl, toss the chopped squash and carrots in the coconut oil (2 tbsp). Place the coated squash and carrots onto a large baking tray.
Roast for 30 minutes, or until soft and lightly browned.
Whilst the squash and carrots are roasting, heat the remaining coconut oil in a large pan and once hot, fry onion and garlic until soft.
Add the rice into the pan and toast for a couple of minutes, stirring constantly to prevent sticking.
Start to add in 2 cups of coconut milk, ½ cup at a time, until all of the liquid has been absorbed. Continue doing this with the remaining milk, and the vegetable stock, until the rice is cooked.
Set a couple of pieces of squash to one side for topping, and put the rest of squash and carrots into a blender along with the ginger paste, chilli, turmeric and remaining coconut milk and then blend until smooth.
Stir this into the risotto and keep over the heat until hot though.
Serve with rosemary and the reserved squash pieces.