Butternut Squash Risotto (dairy free)

Name: Butternut Squash Risotto (dairy free) Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6
Ingredients: 1 tbl sp Rapeseed oil or Flaxseed; 175g leeks sliced; 1 clove of garlic chopped; 380g butternut squash peeled and cubed; 350g arborio risotto rice; 1 to 1.5 litres of vegetable stock (I used Marigold Organic Swiss Vegetable Bouillon powder 4 tsps); 200 ml white wine

Minutes to Prepare: 30
Minutes to Cook: 30

Number of Servings: 6

Ingredients

1 tbl sp Rapeseed oil or Flaxseed,175g leeks, sliced,1 clove of garlic, chopped,380g butternut squash, peeled and cubed,350g arborio risotto rice,1 to 1.5 litres of vegetable stock (I used Marigold Organic Swiss Vegetable Bouillon powder, 4 tsps)200 ml white wine

Directions

Fry the leek and garlic in the oil gently until golden. Add the butternut squash until it starts to soften. Add the arborio rice and stir for a minute or two. Turn the heat low and gradually add the stock one ladle at a time until all absorbed - this should take about 20 mins. Add the white wine and stir until this is thick and ready to serve.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user LITTLEIM.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 291.3
Total Fat: 2.4 g
Cholesterol: 0.0 mg
Sodium: 15.4 mg
Total Carbs: 11.2 g
Dietary Fiber: 2.4 g
Protein: 1.1 g

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