Butternut risotto

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• shaz3009

  23 March 2010

  shaz3009 rated this recipe

  

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• Andi

  14 May 2010

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• Filipe

  31 May 2010

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• Sabina

  10 June 2010

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• R987EB

  23 July 2010

  R987EB rated and commented on this recipe

  

  Really good recipe! I loved that it didnt use any butter but I did modify the recipe slightly. I use shalotts instead of onion, added some low calorie white wine in replacement of 100mls of the stock and added in some mushrooms! I also roasted the butternut squash for 30 minutes before adding it to the risotto in order for it to be completely cooked and sweet. Absolutely fantastic and possibly one of the best meals I've ever cooked!

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• weaver113

  12 April 2011

  weaver113 rated and commented on this recipe

  

  Nice recipe, though I roasted the squash for half an hour before adding to the rice. I am not convinved it would ccok from raw in the time it takes the rice to cook. I also sprinkled some panfried chorizo on the top for my meat eating husband.

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• weaver113

  12 April 2011

  weaver113 commented on this recipe

  Nice recipe, though I roasted the squash for half an hour before adding to the rice. I am not convinved it would ccok from raw in the time it takes the rice to cook. I also sprinkled some panfried chorizo on the top for my meat eating husband.

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• sheep105

  31 May 2011

  sheep105 commented on this recipe

  I had to use double the amount of stock, but this is probably to do with my less than savvy cooking abilitys, all the stock had been aabsorbed before the rices had been cooked :/ really nice though

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• FoodFighter07

  31 August 2011

  FoodFighter07 rated and commented on this recipe

  

  If anyone's using Weight Watchers ProPlus this is 7 points a portion. Makes a great evening meal.

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• nic

  27 October 2011

  nic rated and commented on this recipe

  

  Really nice mid week meal, I roasted the squash & added at the end, with a big sprinkle of the cheese. I wouldn't call it bland, as others have, it's not massive on taste, but still very enjoyable. Have tried the microwave version on the website, but this turned out far better.

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• Hana

  15 November 2011

  Hana rated and commented on this recipe

  

  i've made this 3 times in the pst few weeks after finding this recipe. Like many others i have added 100ml of white wine and reduced the stock by the same. Overly yummy but a red onion with some spinach or a leek certainly make it less bland.

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• Kaja

  28 November 2011

  Kaja rated and commented on this recipe

  

  This was the first time I attempted to cook butternut squash and I'm well pleased with the result! I think it's the fresh thyme that pulls the dish off, though. I also added a good grinding of pepper and served with a salad made of fresh cucumbers and baby plum tomatoes with a few capers to add a bit of edge. Delicious!

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• JS77

  01 November 2012

  JS77 rated and commented on this recipe

  

  Flavours all worked well together. Not very filling as a stand alone meal but very tasty. Easy to make and pretty straightforward. Would double up next time and have more for lunch the next day too.

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• Blue

  17 April 2013

  Blue rated and commented on this recipe

  

  This was very nice, although I did make some changes to it. I roasted the squash with garlic for 30-40 minutes, as per previous comments, then added this just before the rice had finished cooking. I also added garlic and mushrooms with the onions then peas towards the end, and used dried thyme (that was all I had). The flavours were very nice, and I would say that the garlic was definitely needed.

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• Blue

  17 April 2013

  Blue commented on this recipe

  I also missed out the cheese, as Parmesan and Grana Padano are definitely not vegetarian.

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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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