Butternut risotto

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olive magazine

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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

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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

Preparation and cooking times

Prep 5 mins

Cook 30 mins

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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