butternut squash Rissoto

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 226.1
  • Total Fat: 0.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 481.0 mg
  • Total Carbs: 51.6 g
  • Dietary Fiber: 0.0 g
  • Protein: 4.2 g

View full nutritional breakdown of butternut squash Rissoto calories by ingredient


very tastely filling rice dish,only need small portions very tastely filling rice dish,only need small portions
Number of Servings: 4


    1 box of rissoto rice
    half a butternut squash
    1 vegetable stock cude
    black pepper
    crushed chilli's
    boiling water


first you need to turn on the oven to gas mark 6, and heat up a little oiled tray, well that is warming up in the oven, you can now peel the butternut squash and chop up into cudes. once prepared take out the baking tray and add the butternut squash, and season with black pepper and salt.

Next, put i pan on the heat with a two dashs of oil,(well this warms up boil a kettle of water) and add the vegtable stock cude crushed up, and stir well unturn its all melted in.

Next add the rissoto rice, and stir well and fry for 5 minutes, always keep it moving so it doesnt burn.

By the next of the five minutes and kettle should of boiled,(now set a timer, or watch to 20minutes) start to add water, and keep the rice moving until its abord the water and keep that going unturn your timer goes. By that point your rice should be stiff and creamy looking.

At this point take it off the heat and take the butternut squash out the oven. Next pour the butternut squash into the rice mix and stir well, and the rice will start to go orange.

Now it ready to serve, serve with a sprinkle of black pepper and chilli's and eat

Number of Servings: 4

Recipe submitted by SparkPeople user LUCYHARDYNANNY.