Autumn Squash & Sage Risotto

Ingredients

Garlic Fry Light

1 onion, thinly sliced

2 garlic cloves, finely chopped

280g arborio rice

1.2 litres Vegetable stock (I use boullion)

1 small butternut squash cubed and roasted (around 1cm)

fresh sage leaves torn to pieces

1 ball of buffalo mozzarella or vegan cheese equivalent

Chilli deseeded and finely chopped Pumpkin seeds

Pine nuts

Salt & pepper

Method

1. Pop the diced onion and garlic into a pan, spritz with fry light and simmer until they soften but do not let them brown.

2. Pour in the risotto rice into the pan and stir while adding enough stock to coat it.

3. While the risotto is simmering, pop the seeds and pine nuts into a different pan and quickly fry them - high and dry! Once they're crisp, remove from the heat.

4. Once the stock has been absorbed, add more stock and continue the process until the rice is fully cooked.

5. Stir through the roasted butternut squash, chilli, toasted seeds and sage.

6. Season the risotto with salt and pepper, shred the mozzarella and serve on top of the hot risotto.