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
Butternut squash risotto
  • Ready in: 45 mins
  • Serves: 4
  • Price: 61p per serving
Nutritional Info
Each 688g serving contains
  • Fat low
    14.4g
    21%
  • Saturates high
    6.6g
    33%
  • Sugars low
    9.4g
    10%
  • Salt low
    1g
    17%
  • Energy 2190KJ 523KCAL
    21%
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.