Butternut squash & pea risotto

Butternut squash & pea risotto

To get the lovely creamy texture of risotto, you need to use a special risotto rice – such as arborio.

By , 21 September 2015
Butternut squash & pea risotto
  • Ready in: 50 mins
  • Serves: 4
  • Price: 90p per serving
Nutritional Info
Each 475g serving contains
  • Fat med
  • Saturates high
  • Sugars low
  • Salt low
  • Energy 2386KJ 570KCAL
of your reference intake.
Typical energy values per 100g: 502kJ/120kcal.
  • 500g butternut squash (weight once peeled and de-seeded)
  • 1.3 litres vegetable stock (made with ½ stock cube)
  • 1 medium onion, chopped
  • 1 tbsp olive oil
  • 25g butter
  • 1 garlic clove, finely chopped
  • 350g arborio rice (or risotto rice)
  • 125ml white wine (optional)
  • Pinch of saffron (or pinch of turmeric)
  • 150g frozen peas
  • 2 tbsp chopped fresh flat-leaf parsley
  • 75g extra mature Cheddar, grated or shaved
  • Cut the butternut squash into 1.5cm pieces. Heat 250ml stock in a pan, add the squash and simmer, covered, for 10-15 minutes or until tender. Remove two thirds and set aside. Purée the rest along with the cooking liquid.

  • Cook the onion in the oil and half the butter until soft. Add the garlic and cook for 1 minute, then add the rice and stir over a low heat for 1 minute. Add the wine, if using, and simmer until it has almost evaporated.

  • Heat the rest of the stock to just below boiling point and keep at this temperature.

  • Add the saffron or turmeric to the rice. Add the stock, a ladleful at a time, allowing it to be absorbed before adding the next, until the rice is just tender. Stir continuously throughout.

  • Gently stir in the peas, the squash purée and pieces, and simmer for 5 minutes.

  • Stir in the rest of the butter, the chopped parsley and half of the cheese. Sprinkle with the rest of the cheese just before serving.

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