Butternut Squash Risotto (dairy free)

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Butternut Squash Risotto (dairy free) calories by ingredient


Introduction

A tasty and warming dish. Vegetarian and dairy free. A tasty and warming dish. Vegetarian and dairy free.
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


Tips

You can change the vegetables to anything you'd like really and just use the instructions to make any risotto.


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.