© British Nutrition Foundation 2006 roasted butternut squash risotto.

© British Nutrition Foundation 2006 www.nutrition.org.uk/lifeskills

roasted butternut squash risotto


Ingredients

1 x butternut squash½ red chilli, deseeded and chopped2x10ml spoon olive oil1 red onion, chopped2 cloves garlic, chopped250g risotto rice 1-1.5 litres vegetable stock1 x 15ml spoon parmesan, grated1 x 15ml spoon sage, chopped


EquipmentChopping board, knife, baking dish, frying pan, spoon, weighing scales, measuring jug.


Method1. Preheat the oven to 200oC or gas mark 6.

2. Cut the butternut squash in quarters or into large pieces – place into a baking dish.


3. Stir in 1 clove of garlic, chilli and 1x10ml spoon of oil. Roast for 40 minutes.


4. Fry the onion and garlic in the remaining oil for 4 minutes.


5. Stir in the rice.


6. Add a little of stock at a time. Wait for the stock to be adsorbed. Stir constantly.

7. Continue adding the stock until the rice cooks – this will take 20-30 minutes.


8. Scoop out the butternut squash flesh from the skin.


9. Stir the roasted butternut squash, parmesan and sage into the rice.


10. Serve.

© British Nutrition Foundation 2006 roasted butternut squash risotto.

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Transcript of © British Nutrition Foundation 2006 roasted butternut squash risotto.