cheap family recipes
feed a family of 4 for less than £200 a month
Butternut Squash Risotto
Butternut squash risotto is made in week 3 of monthly meal plan 1
What do I need to make butternut squash risotto
For 4 servings
▢ 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
How do I make butternut squash risotto
▢ 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.
▢ 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.
What changes can I make
At some times of the year, butternut squash is not in season, and is subsequently a lot more expensive. Courgettes can be used instead, and are just as delicious
The meal plan has value long grain rice, if you can manage it, risotto is nicer made with risotto rice
Other recipes using butternut squash you might like
Ingredients
- 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
Instructions
- 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.
Equipment Needed
Notes
Nutrition
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