Butternut
Squash Risotto
Serves 2
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. 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
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.
