Boursin & squash risotto

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Recipe by Suzie

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1. Heat oil in pan, and fry onion and garlic until softened. Add squash and asparagus and cook for a few mins.
2. Add rice. Keep stirring to coat rice with oil, until rice starts to turn translucent.
3. Keep stirring, and add stock, a ladle at a time, and wait until the liquid is almost absorbed before addding any more. Repeat until the rice is cooked, and still has a slight bite.
4. Stir in the roule until evenly distributed, season to taste and serve on warmed plates.

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• Suzie

  18 August 2008

  Suzie rated and commented on this recipe

  

  The most delicious risotto I've ever made, or had! Highly recommended!

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• Paula

  03 October 2008

  Paula rated and commented on this recipe

  

  Absolutely gorgeous, didn't have any asparagus so left it out. Still tasted great. Will definitely make again.

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• Suzie

  20 October 2008

  Suzie commented on this recipe

  I'm so pleased to hear that Paula!

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Ingredients

• 1tbsp olive oil
• 2 garlic cloves, crushed
• 1 onion, diced
• Half a small butternut squash, peeled and diced into 2cm cubes
• 6 spears of asparagus
• 140g risotto rice
• 800ml chicken or vegetable stock
• 60g Boursin Light or low fat garlic & herb roule

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Serves 2

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Ingredients

• 1tbsp olive oil
• 2 garlic cloves, crushed
• 1 onion, diced
• Half a small butternut squash, peeled and diced into 2cm cubes
• 6 spears of asparagus
• 140g risotto rice
• 800ml chicken or vegetable stock
• 60g Boursin Light or low fat garlic & herb roule

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