Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 4 people
Estimated cost per serve is 6.97 dollar
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 50grams butter
- 1tablespoons olive oil
- 1 onion, very finely chopped
- 2 cloves garlic, finely chopped
- 2 red chillies, finely chopped
- 250grams butternut squash, cut into small dice
- 275grams risotto rice, such as vialone nano, carnaroli or arborio
- 1L hot vegetable stock
- 100grams Parmesan cheese, finely grated
- 1 pinch salt
- 1 pinch pepper
- 1 leaf flat parsley, chopped (to garnish)
Nutrition per serving
2240kJ / 535Cal
2240 Kilojoules or 535 Calories
26% of daily energy intake*
Protein
15.6grams
Fat
26.8grams
Carbs
64.0grams
Sugars
7.3grams
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 butter and oil in a medium saucepan, add the onion, garlic, red chillies and butternut squash and cook over a medium heat for 3-4 minutes until softened. Add the rice and stir for 1 minute or until the grains are well coated.
Step 2 of 4
Add 1 ladle of hot stock and simmer, stirring until it has been absorbed. Repeat with another ladle of stock, then continue to add the stock at intervals and cook as before, for a further 18-20 minutes or until the liquid has been absorbed and the rice is tender but still firm (al dente). Reserve 1 ladle of stock.
Step 3 of 4
When cooked, stir in the reserved stock and Parmesan, season and mix well. Remove from the heat, cover and leave to stand for 2 minutes.
Step 4 of 4
Spoon into warm bowls, scatter with chopped parsley and serve with extra grated Parmesan.
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