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Member recipe

Boursin & squash risotto

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(3 ratings)

Member recipe by


Serves 2

A very comforting, satisfying, healthy dish!

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  • 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


    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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4th Sep, 2011
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!
28th Dec, 2010
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!
20th Oct, 2008
I'm so pleased to hear that Paula!
3rd Oct, 2008
Absolutely gorgeous, didn't have any asparagus so left it out. Still tasted great. Will definitely make again.
18th Aug, 2008
The most delicious risotto I've ever made, or had! Highly recommended!
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