INGREDIENTS:
1 mug of arborio rice
1 handful of chopped butternut squash
2 tbsp of pine nuts
Half a veggie stock cube
A few sage leaves
.
METHOD:
In a saucepan on a medium heat, add a knob of butter and once it’s melted, add your butternut squash.
After 5 minutes, add your sage and pine nuts and keep stirring to ensure the nuts down burn.
Once the pine nuts are starting to brown slightly, add your rice and toast it for a couple of minutes.
Once you’ve gently toasted your rice, add your half stock cube dissolved into a mug of boiling water and turn the heat down to low.
Simmer the rice for 20 minutes, stirring it occasionally to stop it from sticking. If it looks like it’s drying out, add a couple of tbsp of cold water.
Once the rice is cooked, your finished 😊
.
Serve!
I sprinkled some cheese over the top but you don’t have to and without it, it’s gluten free, lactose free and vegan friendly.
My First Meals 