Recipe by Kate Blinman
1 Preheat the oven to 200oC/ 180oC fan oven/gas mark 6. Slice the butternut squash in half, scoop out the seeds and discard. Cut the squash into 2cm cubes, place onto a baking tray and drizzle with 1 tsp of olive oil, plus a pinch of salt and pepper. Place in the oven and cook for ten to 15 minutes, or until tender. Leave to cool slightly.
2 In a large saucepan, add the remaining oil. On a low heat, cook the onion until soft and translucent, then add the garlic and cook for a further minute. Next, add the rice and turn up the heat, stirring continuously. The rice will begin to fry a little and start to become translucent – when it gets to this stage, add the wine, stirring until it has evaporated.
3 Turn the heat back down and add a ladle of hot stock, stirring until it has reduced before adding another ladle. Repeat until all the stock has been added and the risotto is cooked, with a creamy texture. It should take about 15 to 20 minutes.
4 Fold through the cooked peas and half the butternut squash, then mash gently with a fork before adding the parmesan cheese and remaining squash. To finish, add the sage and season well with salt and pepper.
Tip: If you run out of stock before it is cooked just add boiling water.
Preparation: 30 minutes
Cooking: 40 minutes
• 1 x 600g butternut squash, peeled
• 2 tsp olive oil
• 1 onion, finely chopped
• 1 garlic clove, chopped
• 200g risotto rice
• 125ml white wine
• 600ml hot vegetable stock
• 100g peas, cooked
• 5 sage leaves, chopped
• 25g parmesan cheese, grated
• Salt and pepper
Packed with vitamins A and C to aid recovery, and providing a perfect dose of carbohydrate and protein, for refuelling and repair, this meal should help reduce muscle soreness and boost your recovery, so you can get out running again in record time. Anti-inflammatory and antibacterial onions and garlic are both perfect for delivering tasty recovery heaven!