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Boursin & squash risotto
Serves 2
Easy
Total time:
A very comforting, satisfying, healthy dish!
Skip to 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
step 1
Heat oil in pan, and fry onion and garlic until softened. Add squash and asparagus and cook for a few mins.step 2
Add rice. Keep stirring to coat rice with oil, until rice starts to turn translucent.step 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.step 4
Stir in the roule until evenly distributed, season to taste and serve on warmed plates.
