Butternut squash risotto recipe
information
Calories per serving 400.
ingredients
1 tablespoon olive oil
1 onion, chopped
300 g (10 1/2 oz) risotto rice
450 g (1 lb) butternut squash, peeled and cubed
850 ml (1 1/2 pints) boiling vegetable stock
100 g (3 1/2 oz) low fat garlic and herb soft cheese
2 tablespoons torn fresh basil
salt and freshly ground black pepper
1 onion, chopped
300 g (10 1/2 oz) risotto rice
450 g (1 lb) butternut squash, peeled and cubed
850 ml (1 1/2 pints) boiling vegetable stock
100 g (3 1/2 oz) low fat garlic and herb soft cheese
2 tablespoons torn fresh basil
salt and freshly ground black pepper
method
1. Heat the olive oil in a large saucepan, and add the onion and rice. Cook, stirring for 1 minutes, and then add the butternut squash.
2. Gradually add the stock a little at a time and cook, stirring almost continuously, until the rice has absorbed the liquid, and is creamy and tenderThis will take about 20 minutes.
3. Stir in the soft cheese, basil and seasoning. Serve the risotto in four warmed shallow bowls.
2. Gradually add the stock a little at a time and cook, stirring almost continuously, until the rice has absorbed the liquid, and is creamy and tenderThis will take about 20 minutes.
3. Stir in the soft cheese, basil and seasoning. Serve the risotto in four warmed shallow bowls.
serving amount
serves 4
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