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Peri-peri butternut squash and mozzarella risotto
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Spicy peri-peri risotto: a quick and flavorful weeknight meal.
Ingredients:
  • 65ml Nando’s PERi-PERi Sauce
  • 1/2 onion, finely sliced
  • 750ml boiling water
  • 1 vegetable stock cube
  • 200g butternut squash, grated
  • 200g arborio rice
  • 50g unsalted butter
  • 50g parmesan cheese, grated
  • 5g PERi-PERi Rub
  • 200g butternut squash
  • 20g rocket
  • 1 buffalo mozzarella, torn into chunks
Instructions:
  • Preheat the oven to 190C. Spread diced squash on a lined baking tray, then drizzle with oil, sprinkle with PERi-PERi rub, and toss to coat evenly. Roast until golden and tender, around 20 minutes.
  • In a generous amount of olive oil, sauté the onion in a large frying pan until soft, then stir in the rice.
  • Stir in the grated butternut squash and cook for 2 minutes. In another pot, combine stock and boiling water. Once fully dissolved, add a ladleful at a time, stirring constantly on high heat until absorbed.
  • Stir in the PERi-PERi sauce, butter, and grate the parmesan cheese into the cooked rice. Mix well.
  • Garnish the dish with roasted butternut squash and rocket, then add torn pieces of mozzarella on top before serving in a bowl.

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