Gentle Baked Risotto with Butternut Squash & Sage

Traditional risotto requires standing at the stove, stirring constantly. This version does not. It goes in the oven. You stir it twice. It comes out creamy and comforting and makes you look like you know what you're doing.

Ingredients (Serves 4):

• 1 tbsp olive oil
• 1 onion, chopped
• 300g arborio rice
• 1 litre vegetable or chicken stock, hot
• 300g butternut squash, peeled and cubed
• A handful of fresh sage leaves
• 30g Parmesan or nutritional yeast, grated
• A knob of butter (optional)

Method:

1. Preheat oven to 180°C (160°C fan).
2. Heat the olive oil in a large ovenproof casserole over medium heat. Add the onion and cook for 5 minutes.
3. Add the rice and stir to coat. Cook for 1 minute.
4. Pour in the hot stock. Add the butternut squash and sage. Stir once.
5. Cover and transfer to the oven. Bake for 20 minutes.
6. Remove from oven. Stir in the Parmesan and butter if using. The risotto should be creamy—add a splash of hot water if it's too thick.
7. Serve immediately.

Why it's gut-friendly: Butternut squash is rich in soluble fibre and vitamin A. Arborio rice is easy to digest. Sage is anti-inflammatory. A comforting, gentle dinner.