Butternut risotto

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olive magazine

8 ratings

Recipe by olive magazine

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1. Fry the onions in a tbsp of oil until soft but not browned. Add the thyme, squash and rice and stir for a few seconds to coat the grains with oil. Add a couple of ladles of stock and bring to a simmer.
2. Cook, stirring until almost all the stock is absorbed. Add the rest of the stock a little at a time, cooking until each addition is absorbed, until the squash is soft and the rice al dente and creamy.
3. Season well. Divide between 4 bowls and scatter with cheese.

Per serving

243 kcalories, protein 7.2g, carbohydrate 45.6g, fat 4.8 g, saturated fat 1.4g, fibre 2g, salt 0.6 g

Latest comments and suggestions

• kyoko

  06 November 2007

  kyoko rated this recipe

  

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• muffyrat

  18 November 2007

  muffyrat rated and commented on this recipe

  

  kids enjoyed this too as flavours not too strong, nice and simple.

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• lisa

  10 December 2007

  lisa rated and commented on this recipe

  

  quick and easy, loved by all.

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• angel

  10 January 2008

  angel rated and commented on this recipe

  

  made this today for the first time and im hooked its delicious i also added some cubed pineapple and a little pineapple juice. this is lovely hot or cold

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• Nam Nam

  19 January 2008

  Nam Nam commented on this recipe

  This was lovely. We made it with pumpkin. Our 1 year old son loved it aswell, so I'll be definately making this again.

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• Lily

  05 April 2008

  Lily rated and commented on this recipe

  

  I made this last night as a last minute thing and it was really easy to do. It certainly didn't taste like a low calorie recipe which was great but my only negative was that I found the portion sizes to be slightly on the small size if you follow the servings they suggest here.

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• raquelc

  31 May 2008

  raquelc rated and commented on this recipe

  

  Extremely bland. Butternut squash took an age to cook. I'll stick to (porcini) mushroom risotto in future. Far more flavoursome.

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• Jemma

  22 July 2008

  Jemma commented on this recipe

  I made this with sage instead of thyme, it goes really well with butternut squash, and also added some garlic to the onion. Try adding some chopped grilled bacon, and perhaps some chicken.

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• tweedle29

  06 August 2008

  tweedle29 rated and commented on this recipe

  

  Loved this, thought it was delicious. Only served three of us and quite small portion sizes, but i found it surprisingly filling. I added extra squash too, to make it even more healthy. Will be making again!

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• sally

  07 October 2008

  sally rated and commented on this recipe

  

  Lovely. I oven roasted the squash first as I doubted it would cook through with the rice, and added it near the end of cooking.

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Ingredients

• 1 small onion , chopped
• olive oil
• 2 sprigs thyme , chopped
• 250g butternut squash or pumpkin, peeled and diced
• 200g risotto rice
• 600ml hot, fresh vegetable stock or chicken stock, or cube or concentrate
• 2 tbsp grated parmesan or Grana Padano, to serve

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Difficulty and servings

Serves 4

Preperation and cooking times

Vegetarian, Egg-free, Low-fat, Nut-free

Ingredients

• 1 small onion , chopped
• olive oil
• 2 sprigs thyme , chopped
• 250g butternut squash or pumpkin, peeled and diced
• 200g risotto rice
• 600ml hot, fresh vegetable stock or chicken stock, or cube or concentrate
• 2 tbsp grated parmesan or Grana Padano, to serve

Per serving

243 kcalories, protein 7.2g, carbohydrate 45.6g, fat 4.8 g, saturated fat 1.4g, fibre 2g, salt 0.6 g

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