Sunday, March 25, 2012

Butternut Squash Risotto

I love this recipe. It take a little while to make, and involves some stirring so needs a bit of patience, but the end result is super satisfying! It's nice and creamy and VERY filling. The recipe make a massive portion (as you can see from the photo) so you could halve it and have it with salad, or with a grilled chicken breast, whatever takes your fancy really! The boy likes his with bread, hence the photo has a ciabatta roll! I really hope you enjoy it as much as me!

1 tsp Olive Oil
1 Chopped Shallot
1 Chopped and Deseeded Butternut Squash
750ml Vegetable Stock (I use a Knorr Stock Pot dissolved in hot water)
120g Arborio Rice
2tsp Sage
Pinch of Salt and Black Pepper
2tbsp Parmesan Cheese
  1. Cook the butternut squash in salted boiling water until tender and then mash.
  2. Sauté the shallots and garlic in olive oil in a frying pan.
  3. Add the butternut squash and rice, then mix.
  4. Add the stock bit by bit until all is absorbed.
  5. Add sage and seasoning.
  6. Serve with grated Parmesan.
Serves 2 with 8 Propoints per serving ( PP calculated using the recipe builder on

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