Recipes
Butternut squash risotto
This is a lovely creamy vegetarian risotto – non vegetarians could add some cooked chicken or ham.
This is a lovely creamy vegetarian risotto – non vegetarians could add some cooked chicken or ham.
(1 votes)
Cook: 45 Mins
Serves: 4
Price: 61p per serving
Nutritional Information
Each 688g serving contains
Energy
2188kj
523kcal
2188kj
523kcal
21%
Fat
14.4g
14.4g
Med
21%
21%
Saturates
6.6g
6.6g
Med
33%
33%
Sugars
9.4g
9.4g
Med
10%
10%
Salt
1g
1g
Med
17%
17%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
318kj/76kcal
Typical energy values per 100g:
318kj/76kcal
Ingredients
1.6L vegetable stock
500g butternut squash (weighed peeled and seeded), cut into 1.5cm cubes
1 medium onion, chopped
1 tbsp olive oil
15g butter
1-2 garlic cloves, chopped
350g Asda Arborio Rice
Pinch Schwartz saffron
4 tbsp flat-leaf parsley, finely chopped
75g extra mature Cheddar, grated or shaved
Method
1
Heat 300ml of the stock in a pan. Add the squash, cover and simmer for 10-15 minutes, until tender. Remove two-thirds of the squash with a draining spoon and set aside. Purée the rest in the cooking liquid.
2
Heat the rest of the stock to just below boiling point while you make the risotto.
3
Cook the onion in the oil and butter until soft. Add the garlic and cook for 1 minute. Add the rice and stir over a low heat for 1 minute. Add the saffron or turmeric and hot stock to the rice, a ladleful at a time, stirring frequently. This will take up to 30 minutes.
4
Stir in the squash purée and squash pieces and simmer for 3-4 minutes.
5
Stir in the parsley and half the cheese. Serve, sprinkled with the rest of the Cheddar.