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Butternut Squash Risotto

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butternut squash risotto

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Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
budget meals
cheap family recipes
Freezes Well
Gluten Free
Servings: 4
Cost per portion 23p
Calories: 795.9kcal
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  • 160 g butternut squash
  • 500 g rice
  • 80 ml oil
  • 80 g cheddar a mature cheese
  • 50 g dried peas soaked and cooked as per packet instructions (100g if using tins to save time)
  • 1.5 l stock
  • salt, pepper, garlic


  • Cut the butternut squash into small cubes and roast them for approx 25 mins at gas mark 5 with a little salt and vegetable oil.
  • Click here to start a 25 minute timer
  • Use 40 ml oil to start the risotto off, warm it in a pan, add peas, rice, and 1.5 litres stock, leaving the rest of the oil to drizzle over the finished product.
  • When the rice has absorbed all the liquid and is sloppy and cooked, stir in half of the cheese along with the squash, sprinkle the rest over the top. Add salt to taste, and plenty of freshly ground black pepper.


The salt value excludes any you have added yourself, as each family's tastes will differ.
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Nutrition Facts
butternut squash risotto
Amount Per Serving
Calories 795.9 Calories from Fat 254
% Daily Value*
Fat 28.25g43%
Saturated Fat 6g38%
Cholesterol 21mg7%
Sodium 1635.05mg71%
Potassium 413.53mg12%
Carbohydrates 117.25g39%
Fiber 4.6g19%
Sugar 5.66g6%
Protein 16.71g33%
Vitamin A 5251.15IU105%
Vitamin C 8.9mg11%
Calcium 211.52mg21%
Iron 2.2mg12%
* Percent Daily Values are based on a 2000 calorie diet.
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