Butternut, Leek & Meat-Free Risotto

Prep Time: 20mins   Cook Time: 30-40mins   Serves: 4 

A real crowd pleaser for not just vegetarians - this creamy, colorful risotto packs a flavorsome punch!

Ingredients:

• 1 pack of Meat-Free Chipolatas
• 2 tbsp Olive Oil
• 1 large Leek, sliced
• 2 Garlic cloves, chopped
• 2 tsp Sage
• 2 cups of Arborio Rice
• 2 cups Butternut Squash, cubed
• 1/4 cup of White Wine
• 900ml Veg stock
• Salt & Pepper to taste
• 1/2 tsp Nutmeg
• 2 Handfuls of Spinach
• 1/2 Cup of Parmesan Cheese, grate

Method:

1. Put the cubed butternut squash on a lightly oiled oven tray.
2. Chop the sausages into even chunks, then add to the tray with the butternut squash. 
3. Put the tray into a pre-heated oven on 180 degrees for 15-20 minutes.
4. In a large, ovenproof dish on the hob, drizzle with oil and add the leeks & garlic, then saute for a few minutes. 
5. Add the wine & sage to the pan, then the rice & allow to heat for a few minutes. 
6. Add the veg stock then pop a lid on and allow to simmer on a low heat. Keep checking and stir occasionally as the rice may stick to the bottom of the pan. 
7. Gradually add more stock until the rice has absorbed the stock and softened. 
8. Add the nutmeg to the pan & stir. Then you can mix in the butternut squash & sausages. 
9. Stir in the spinach & cheese and allow the spinach to soften. 
10. Enjoy!