Butternut, Mushroom & Feta Risotto

Ingredients:

• 20ml oil
• 1 tbsp (15g) sugar
• 1 medium to large onion
• 4 garlic cloves
• 400g butternut
• 250g mushrooms
• 25g dried mushrooms
• 375g risotto rice
• 1.2 liters water
• 1 tbsp (15g) dried Italian herbs
• 2 tbsp (30g) Cajun spice
• 25g butter
• 50g feta cheese
• 30g chopped chives

Steps:

Put the dried mushrooms in a bowl and cover with 1.2 liter boiling water. Leave aside

Put the oil in a pot and place on medium to high heat. Finely chop the onion and add with the sugar to the pot. Give everything a stir with a wooden spoon.

Once the onions are just starting to brown, add in the mushrooms, garlic, Cajun spice and Italian herbs.

Give everything a stir. Chop up the butternut into small 1cm cubes. Add in the butternut and risotto rice and mix everything through.

Strain the dried mushroom liquid and pour in 1 cup of the liquid to the pot. Reduce to a medium to low heat so everything is gently simmering away.

Stir every 5 minutes, do this until the liquid is almost gone but not completely, you want it to be creamy in texture, once the liquid is almost all absorbed, add another cup, continue to do this until all the liquid has been used. Taste to see if the rice is cooked through, if not, add 1 cup more liquid and let it simmer a little longer.

Once the rice & butternut is cooked, the liquid has reduced and it has a creamy texture, add in the butter and give everything a stir through. This will make it extra creamy and rich. Take off the heat

Crumble in feta cheese and sprinkle over fresh chives and serve.