Butternut Squash Risotto


  • 1 spring onion, finely sliced
  • 1 tbsp butter, melted
  • 1/3 cup arborio rice
  • 1/3 cup butternut squash, finely diced
  • 2 sage leaves, chopped
  • 2/3 cup chicken stock
  • 3/4 cup Parmesan cheese


  1. Preheat oven to 400 degrees.
  2. In a mug, place the spring onion, melted butter, and rice, then stir together. Add the chopped butternut squash, sage, and chicken stock, then give a quick stir.
  3. Cover with a cartouche and bake for 18 minutes until cooked. Stir through most of the Parmesan then sprinkle remainder on top. Serve, and enjoy.