Butternut Squash Risotto

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 271.0
  • Total Fat: 21.5 g
  • Cholesterol: 33.9 mg
  • Sodium: 668.9 mg
  • Total Carbs: 7.7 g
  • Dietary Fiber: 1.9 g
  • Protein: 8.5 g

View full nutritional breakdown of Butternut Squash Risotto calories by ingredient
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Introduction

Inspired by Jamie Oliver's risotto recipe and adapted to suit my style of cooking - quick! Inspired by Jamie Oliver's risotto recipe and adapted to suit my style of cooking - quick!
Number of Servings: 4

Ingredients

    * Butternut Squash, 1 cup, cubes
    * Olive Oil, 1 tbsp
    * *Cumin seed, 1 tsp
    * Oregano, ground, 1 tsp
    * Lemon Pepper Seasoning Blend, .5 tsp
    * Pepper, cayenne, pinch
    * Olive Oil, 2 tbsp
    * *Chopped Onion, 2 tbsp
    * Garlic, 1 clove
    * Thyme, 2 sprigs
    * White Wine, 100ml
    * *Vegeta vegetable stock 1tsp=1 cup prepared, 2 tsp
    * water, 2 cups
    * Butter, salted, 1 tbsp
    * Edam Cheese, 4 oz
    * Parmesan Cheese, grated, 1 tbsp

Directions

Add spices to a plastic bag with the olive oil, then add squash and mix together. Roast squash in hot oven (200 degree C) for half an hour, turning halfway through. In a saucepan, saute onion, garlic and thyme, then add the rice and toast for a couple of minutes. Heat the stock in another saucepan until boiling. Add the wine and cook until evaporated. Add stock and bring back to the boil, turn heat down and cover. Cook for 15 mins, stirring occasionally. Add butter, spiced squash and cheese, and stir to mix and melt. Makes four medium but filling servings.

Number of Servings: 4

Recipe submitted by SparkPeople user OCTOPUSGRRL.

TAGS:  Vegetarian Meals |

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