Butternut Squash Risotto
Creamy carnaroli rice slowly cooked with white wine, rich broth, and finished with cold butter and freshly grated aged parmesan.
Ingredients
- • 200 g butternut squash (or pumpkin, peeled and chopped)
- • low-calorie cooking spray
- • 1 onion, peeled and diced ()
- • 2 cloves garlic, peeled and crushed
- • 200 g risotto rice
- • 1 vegetable stock pot
- • 900 ml boiling water
- • pinch nutmeg
Preparation Steps
Place the butternut squash into a microwaveable container with a couple of tablespoons of water. Cover and microwave for 5 minutes until almost cooked through.
Meanwhile, spray a frying pan with low-calorie cooking spray and set on a medium heat. Add the onion and garlic and fry for 5 minutes until softening. Add the rice and stir.
Pour in 300ml of water to the pan and add the stock pot and nutmeg. Continue to stir occasionally for around 5 minutes until all of the water has been absorbed.
When the butternut squash has finished cooking, add it to the pan and mix. Add another 300ml of water and continue to stir occasionally.
After another 5-6 minutes, when the moisture has all been absorbed, add the final 300ml of water. Stir more frequently now to encourage a creamy consistency – this should take about 5 minutes.
Make sure the rice is cooked to your liking and serve!