Butternut squash risotto

Butternut squash risotto

This is a lovely creamy vegetarian risotto – non vegetarians could add some cooked chicken or ham.

By , 21 September 2015

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Butternut squash risotto

  • 45 Mins

  • Serves: 4

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Nutritional Info
Each 688g serving contains

  • Energy

    2190KJ

    523KCAL

    21%

  • Fat

    14.4g

    low

    21%

  • Saturates

    6.6g

    high

    33%

  • Sugars

    9.4g

    low

    10%

  • Salt

    1g

    low

    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

  • 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.

  • Heat the rest of the stock to just below boiling point while you make the risotto.

  • 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.

  • Stir in the squash purée and squash pieces and simmer for 3-4 minutes.

  • Stir in the parsley and half the cheese. Serve, sprinkled with the rest of the Cheddar.