Butternut Squash and Coconut Milk Risotto Recipe

Preheat your oven to 180°C with fan mode.

Wash, peel, and cut the squash into cubes, and cut the red onion into wedges. Bake everything for 15 minutes at 160°C with a drizzle of olive oil.

Bring a large volume of water to a boil and dissolve the vegetable broth in it.

Meanwhile, start the risotto: finely chop the onion and sauté it in oil. When the onion becomes translucent, add the rice. Let the rice become translucent, then deglaze with lime juice. Gradually add the broth and let it cook while stirring (about 18 minutes).

When the squash is cooked, blend half of it with the coconut milk, soy cream, and peeled, chopped fresh ginger. Incorporate this sauce into the risotto.

To finish, serve with roasted squash cubes and wedges of red onion.