Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- 2tablespoons olive oil
- 1 onion, finely chopped
- 500grams butternut squash, peeled, deseeded and roughly chopped
- 250grams risotto rice
- 3 2/3 cup chicken stock
- 90grams Parmesan cheese, freshly grated (save 15g to serve)
- 4tablespoons pine nuts, toasted
- 250grams fresh spinach leaves
Nutrition per serving
2330kJ / 558Cal
2330 Kilojoules or 558 Calories
27% of daily energy intake*
Protein
18.6grams
Fat
24.1grams
Carbs
63.8grams
Sugars
12.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Heat the oil in a large heavy-based frying pan and cook the onion and squash over a low to moderate heat for 10 minutes until softened.
Step 2 of 4
Add the rice and cook for 1 minute, then add half the stock. Bring to the boil, then reduce the heat and simmer gently for 5 minutes until almost all the stock has been absorbed, stirring occasionally.
Step 3 of 4
Continue to add the stock 150 ml at a time and cook over a gentle heat until almost all the stock has been absorbed before adding more. Once the rice is tender, remove the pan from the heat, add the Parmesan, pine nuts and spinach and stir well to combine and wilt the spinach, returning to the heat for 1 minute if necessary.
Step 4 of 4
Serve in warmed serving bowls with extra freshly grated Parmesan.
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