Butternut Squash & Sage Risotto

A creamy risotto with naturally sweet butternut squash and aromatic sage, packed with vitamin A and complex carbohydrates.

Ingredients

Butternut Squash150g

Rice50g

Sageoptional1 small leaf

Instructions

1. 1Peel butternut squash and cut into very small cubes.
2. 2Rinse rice well.
3. 3Place rice and butternut squash in a saucepan with water.
4. 4Bring to a boil, then reduce heat to low.
5. 5Simmer for 25 minutes, stirring frequently and adding more water as needed.
6. 6Finely chop a small sage leaf and add in the last 5 minutes.
7. 7Cook until rice is very soft and the mixture is creamy.
8. 8Cool to a safe temperature before serving.

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