Ingredients (serves 4)

 
3 tbsp olive oil
1 small-ish butternut squash, chopped into small pieces
2 leeks, finely chopped
2 garlic cloves, finely chopped
Small handful fresh sage leaves, roughly chopped
350g risotto rice
200ml white wine
800ml vegetable stock, hot
25g butter
50g vegetarian Parmesan, grated
100g goat’s cheese, crumbled

Method

 
1. Place the butternut squash in a roasting tin with 2 tbsp of the oil. Roast in the oven until browned at the edges – you can do this in advance of needing it if you wish.

2. Heat the oil in a heavy-based pan over a medium heat. Add the leek and fry until slightly soft. Add the garlic and cook for 1 minute more, before adding the rice and stirring for another 1-2 minutes.

3. Turn up the heat, add the wine and bubble for a few minutes to cook off the alcohol. Add the stock, a ladleful at a time, waiting until each one is absorbed before adding the next.

4. Take the risotto off the heat and stir in the butter, the Parmesan and the goat’s cheese.

Enjoy! If you’d prefer the version with bacon in it, click here!

The post Roasted butternut squash risotto appeared first on Hello! Hooray!.

The recipe is originally from the BBC Good Food website.

Ingredients (serves 2)

2 tsp olive oil

1 onion, finely chopped

1 tbsp paprika

2 garlic cloves, crushed

300g mixed mushrooms, chopped

150ml vegetable stock

1 tbsp Worcestershire sauce, or vegetarian alternative (like Henderson’s relish)

3 tbsp half-fat soured cream or creme fraiche

small bunch parsley, roughly chopped (optional)

250g pouch cooked wild rice (or serve with pasta like we did)

Method

1. Heat the oil in a large non-stick frying pan and soften the onion for about 5 minutes. Add the garlic and paprika, then cook for 1 minute more. Add mushrooms and cook on a high heat, stirring often, for about 5 minutes.

2. Pour in the stock and Worcestershire sauce. Bring to the boil, bubble for 5 minutes until the sauce thickens, then turn off the heat and stir through the soured cream or creme fraiche and most of the parsley. Make sure the pan is not on the heat or the sauce may split!

3. Heat the rice or pasta following pack instructions, then stir through the remaining parsley and serve with the stroganoff. Enjoy!

The post Mushroom stroganoff appeared first on Hello! Hooray!.