Butternut Squash Risotto
with chilli and cheese
This butternut squash risotto is bright and beautiful both to look at and to taste. Filled with veg, cheese, and a hint of gentle spice, this is a restaurant-worthy dish you'll be amazed you made yourself.
Tags:
Calorie Smart
•Veggie
•Nut free
•Optional Spice
Allergens:
Celery
•Milk
Total Time45 minutes
Cooking Time20 minutes
DifficultyMedium
Ingredients
Serving amount
1 unit(s)
Diced Butternut Squash
1 unit(s)
Onion
10 grams
Parsley
½ unit(s)
Chilli
1 unit(s)
Garlic
2 sachet(s)
Vegetable Stock
(Contains Celery)
225 grams
Risotto Rice
50 grams
Grated Italian Style Hard Cheese
(Contains Milk)
½ unit(s)
Lemon
Not included in your delivery
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Butter
Nutrition Values
Energy (kcal)586 kcal
Energy (kJ)2450 kJ
Fat8.37 g
of which saturates4.92 g
Carbohydrate109.51 g
of which sugars9.72 g
Dietary Fiber0 g
Protein18.08 g
Cholesterol0 mg
Salt2.37 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Baking Sheet with Baking Paper
•Ladle
Instructions
1
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Put the diced butternut squash on a lined baking tray and drizzle over a little oil. Season with salt and pepper.
- Pop on the top shelf of your oven and roast until golden and tender, 25-30 mins. Turn halfway through cooking.
2
- Meanwhile, halve, peel and chop the onion into small pieces.
- Roughly chop the parsley (stalks and all).
- Halve the chilli lengthways. Deseed and finely chop half (double for 4p).
- Peel and grate the garlic (or use a garlic press).
3
- Boil 1L water (double for 4p) in a medium pot on high heat.
- When boiling add the vegetable stock, stir to dissolve and reduce the heat to the lowest setting.
- Heat a drizzle of oil in a (separate) large pot on medium heat. Add the onion. Stir and cook until the onion is soft, 5-6 mins.
TIP: If you're in a hurry you can boil the water in your kettle.
4
- Add the chopped chilli (use less if you don't like spice) and garlic, cook for 1 min more, then stir in the risotto rice.
- Cook for 1-2 mins. Stir in a ladle of your stock. When the stock has been absorbed by the rice, stir in another ladle.
- Keep the pot on medium heat and continue stirring in stock, letting it absorb each time.
5
- The cooking time should take 25-30 mins and your risotto is done when the rice is al dente—cooked through but with a tiny bit of firmness left in the middle.
- Add additional water if the risotto becomes too dry.
- Add the cooked butternut squash, the hard Italian cheese, half the parsley and a knob of butter.
6
- Halve the lemon, add a squeeze of lemon juice, taste and season with salt and pepper.
- Serve the butternut squash risotto in bowls with the remaining parsley sprinkled over the top.
