Ras-El-Hanout Butternut Squash Risotto
Ras-El-Hanout Butternut Squash Risotto Serves 2 (scales up easily)
  • Half a butternut squash
  • 3 tbsp oil
  • 3 tbsp ras-el-hanout
  • ½ onion, chopped
  • 1 clove garlic, chopped
  • ½ tsp red chilli flakes (optional)
  • 300g risotto rice
  • Large glug of red wine (optional)
  • 700 ml vegetable stock (Marigold Bouillion for preference)
  • 2 tbsp tomato puree
  • 50g feta (omit for a vegan risotto)
  • Salt & pepper
  1. Preheat your oven to 400 / 200 degrees. Dice butternut squash and toss with 1 tbsp oil and the ras-el-hanout. Spread thinly over a baking tray, giving room for air to circulate and roast for 20-25 minutes, or until tender.
  2. Meanwhile, fry the onion and garlic in the remaining oil until soft but not golden. Add the rice (and chilli flakes if using), and stir to coat in the sticky mixture. Slug in some red wine if using and try not to get woozy from the vapour.
  3. Dilute your tomato puree in the vegetable stock, and add a little at a time, stirring frequently. Add more of the pink liquid as it is absorbed by the rice. Keep going until the rice still has a little bite, and the mixture is gooey, a bit like tinned rice pudding (!).
  4. Add your roasted butternut squash and crumble over the feta, if using.
Recipe by Veggie Runners at https://www.veggierunners.com/2013/11/11/a-ras-el-hanout-butternut-squash-risotto/