SQUASH, MUSHROOM AND GORGONZOLA PILAF

Ingredients 

• 1 teaspoon sunflower oil  

• 3 garlic cloves, finely chopped  

• 1 onion, thinly sliced  

• 50g gorgonzola, crumbled  

• 150g small button mushrooms  

• 250g butternut squash, peeled, deseeded and diced  

• 125g brown basmati rice  

• 750ml vegetable stock  

• A large handful of parsley, stalks and leaves chopped (separated)  

• A small handful of sage, roughly chopped  

Method 

1. Take a non-stick pan, add oil, place on the hob and heat the oil. Once you have brought it up to the heat, add the chopped garlic and sliced onion, stir repeatedly so the garlic doesn’t burn and cook for 3-5 mins.
2. Add the button mushrooms and cook for one minute, then add the squash and cook both until lightly golden.
3. Next, add the rice, then pour the stock over the rice, onions, garlic, mushrooms and squash, coating generously. Mix well and add the sage and parsley stalks.
4. On a low heat simmer for 35-40 minutes until the rice is cooked. Add a splash of water if the rice has absorbed all the stock, alternatively cook for an additional 5-10 minutes if excess liquid.
5. Add the cheese, black pepper and parsley leaves. 
6. Leave the dish to absorb even more of the juices by leaving to rest for 5 mins before serving.