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Member recipe

Boursin & squash risotto

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(3 ratings)

Member recipe by

Servings

Serves 2

A very comforting, satisfying, healthy dish!

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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

Method

    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.

Comments, questions and tips

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suzieq1601
4th Sep, 2011
5.05
Ooh nice to know weegingerfae! I have recently started overcooking some smoked pancetta or good quality bacon til it's v crispy, then serve a couple of pieces on top at the end - delish!
weegingerfaerie
28th Dec, 2010
5.05
This is a regular meal in our very tasty and easy to make, have used courgettes instead of asparagus on occasion and it tasted great!
suzieq1601
20th Oct, 2008
5.05
I'm so pleased to hear that Paula!
craftybeggar
3rd Oct, 2008
5.05
Absolutely gorgeous, didn't have any asparagus so left it out. Still tasted great. Will definitely make again.
suzieq1601
18th Aug, 2008
5.05
The most delicious risotto I've ever made, or had! Highly recommended!
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