Ingredients

400g

Risotto rice

medium onion finely diced

small butternut squash

zest of 1 lemon

1 teaspoon

organic traditional sea salt

100g

fine asparagus cooked for 4 minutes in boiling water and drained

1 litre

vegetable stock or chicken stock

clove garlic crushed

20g

butter

20g

sage leaves

1 tablespoon

water

2 tablespoons

olive oil

1 teaspoon

Steenbergs Organic Spanish Citrus Pepper Blend

100g

parmesan cheese grated using a potato peeler

This creamy Risotto is so colourful with the bright orange butternut squash and the green asparagus dotted through that it would be hard to resist if you love risotto!

Method

Heat the oil, water and sage leaves on a low heat till you can smell the sage, remove and cool a little
Blend the sage and oil till you are left with a dark green, thick looking liquid and leave to drizzle on risotto last thing
Peel and slice butternut squash into large chunks
cover with water and add a teaspoon organic traditional sea salt
Heat till boiling, then simmer until the squash is very soft and tender
Drain and mash till really smooth, set aside till later
Cook the asparagus if you havn't already for 4 minutes in boiling water
Rinse the Risotto rice and put into a saute pan with the onions, lemon zest, and knob of butter
Fry the rice till it becomes glossy and almost translucent in colour
Add a ladle of stock and continue to cook till the rice has absorbed the liquid
Continue to add a ladle at a time until all the stock has been used.
The rice will take on a creamy texture from the starch which takes about 15 to 20 minutes
Remove from the heat
Add 1 teaspoon citrus pepper that has been ground with a pestle and mortar a little
Add the butternut squash and asparagus
drizzle the sage oil over and add the parmesan cheese to the top
Serve immediately while still hot and creamy