Butternut Squash Risotto

Butternut Squash Risotto

Serves 2

Points: 6 per serving

1 tbsp oil
1 onion, chopped
Half tsp of coriander
Half tsp cumin
150g Arborio rice
500ml hot vegetable stock
6oz butternut squash cut into small pieces
1 courgette – diced
2tbsp frozen peas
15g flaked, toasted almonds
Fresh parsley
Seasoning

Soften onion in the oil, add spices then rice and stir.


Add stock a ladle at a time and simmer for 10 mins.


Add squash and courgette, keep adding stock, cook for a further 5 mins, add peas.


When all stock absorbed and rice is tender and creamy, remove from heat and add parsley.


Sprinkle with almonds to serve.