Butternut squash and tomato risotto
- Number of Servings: 4
Ingredients
1 tablespoon extra virgin olive oil1 medium onion, finely chopped2 garlic cloves, crushed1 1/2 cups diced butternut squash OR pumpkin1 cup white risotto rice1 small red chilli, sliced9 cups vegetable stock1 cup puréed tomatoesdash of freshly ground black pepper1/2 cup Parmesan (or vegetarian equivalent) cheese, to garnish
1. Heat the oil in a non-stick pan and fry the onion and garlic until soft.
2. Add the butternut squash (or pumpkin), rice and chilli and gradually stir in the stock. Each time the stock is absorbed, stir in a little more.
3. Repeat until all the stock has been absorbed.
4. Add the puréed tomatoes to the pan, season with black pepper and continue cooking until the rice is fully cooked.
5. Transfer to serving plates and garnish with the cheese.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user DOOBRIE.
2. Add the butternut squash (or pumpkin), rice and chilli and gradually stir in the stock. Each time the stock is absorbed, stir in a little more.
3. Repeat until all the stock has been absorbed.
4. Add the puréed tomatoes to the pan, season with black pepper and continue cooking until the rice is fully cooked.
5. Transfer to serving plates and garnish with the cheese.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user DOOBRIE.
Nutritional Info Amount Per Serving
- Calories: 256.6
- Total Fat: 7.6 g
- Cholesterol: 9.9 mg
- Sodium: 487.8 mg
- Total Carbs: 29.2 g
- Dietary Fiber: 4.3 g
- Protein: 8.6 g
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