BUTTERNUT SQUASH RISOTTO

BUTTERNUT SQUASH RISOTTO

Category: health nutrition

Tasty doesn't always mean meaty, and this vegetarian dish proves just that! Packed with hearty flavours such as ginger, parmesan and garlic, this butternut squash based risotto is the ideal recipe to try for a quick mid-week dinner or a fancy weekend lunch.

Serves 4 

256 calories per serving 

Ingredients: 

1 medium butternut squash 

1 cup brown rice 

1 tablespoon olive oil 

1 large shallot chopped 

1 garlic clove, finely chopped 

2 teaspoons chopped fresh ginger 

2 cups vegetable stock 

1/2 cup grated fresh parmesan cheese 

1/4 teaspoon salt 

1/4 teaspoon freshly ground black pepper 

Freshly chopped spring onion to serve  

Method: 

  1. Cut squash in half lengthwise. Scoop out seeds and stringy flesh. Place the squash halves, cut sides down, on plastic wrap in microwave. Cook on full power for 10 mins. 
  2. Boil the rice. 
  3. Heat oil in a saucepan over medium heat. Add shallot, garlic and ginger then cook for 2 mins, stirring continuously. 
  4. Add rice then stir in squash and stock, a little at a time waiting until each is absorbed before adding more.
  5. Remove from heat and stir in 1/2 cup parmesan, salt, and pepper then serve with finely chopped spring onions.