Butternut Squash and Truffle Risotto

MY FAVOURITE COMFORT FOOD

Risotto has got to be one of my all time favourite comfort foods, but it can be made so versatile for all seasons! If you have never had truffle; it has a deep earthy, garlicy aroma which I absolutely love. In this dish, I have only used truffle oil (which can be found in most main supermarkets) - as the truffles itself can be pretty pricey and difficult to get your hands on! The sweetness of the butternut squash paired with the truffle is perfect to cut the aroma of the truffle oil.

Most truffle oils available on the market are made using olive oil as the base which we know is a source of healthy fats as the are high in monounsaturated fats. The truffle oil is also rich in Vitamins E and K and another crucial compound called, oleic acid, which plays an essential role in fighting inflammation, heart ailments, and cancer[1].

This dinner is definitely a showstopper piece, so make time to enjoy cooking and eating it with family and friends! If you make this recipe and love it, make sure to tag me on Instagram @the_happy_oat - I'd love to see your creations!

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Serves: 4. Cooking and Preparation Time: 60 minutes

INGREIDIENTS

• 200g risotto rice

• 1litre vegetable stock

• 1 large leek (sliced)

• 400g white mushrooms (sliced)

• 2 cloves garlic (crushed)

• 1 medium butternut squash (diced into bite-size pieces)

• Olive oil

• 1 tsp mixed herbs

• 1 tsp parsley

• 2 tbsp truffle oil

• 4 tbsp pine nuts

• Rocket leaves to garnish

METHOD

1. Start by pre-heating your oven to 200C. While this is warming up, prepare your butternut squash. Place into a roasting tin and toss with a little olive oil and mixed herbs. Roast in the oven for 30minutes.

2. Next heat a tbsp olive oil in a large pot on a medium heat (I tend to use my cast iron pot). Add the sliced leek and sauté until softened, then add your mushrooms, garlic and parsley until all are soft.

3. Next add your risotto rice and stock into the pot and combine all ingredients together. Leave to simmer without a lid on for approx. 20minutes, stirring every 3-5 minutes. Do this until the stock has fully absorbed and the rice is cooked.

4. Add on 3/4 of your roasted butternut squash to your risotto along with your truffle oil and combine well.

5. Now, toast your pine nuts. Using a dry pan (no oil), heat it on a high heat and ensure heated prior to adding pine nuts. Toast pine nuts, ensuring to continually stir to ensure they toast on all sides (they should be golden brown). This should take about 3 minutes.

6. Finally, plate up your risotto and divide the extra butternut squash on top of each risotto, along with a small handful of rocket and toasted pine nuts.

Happy Cooking!

Ruth xxx