Recipes
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.

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(1 votes)
Cooking Time

Cook: 45 Mins

Cooking Time

Serves: 4

Cooking Time

Price: 61p per serving

Nutritional Information

Each 688g serving contains

Energy
2188kj
523kcal
21%
Fat
14.4g
Med
21%
Saturates
6.6g
Med
33%
Sugars
9.4g
Med
10%
Salt
1g
Med
17%
1
of your 5-a-day
of your reference intake.
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.