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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

butternut sqaush risotto in a white dish.

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

Butternut Squash Tart

Spicy Bean Burgers

 

Spanish Omelette

butternut sqaush risotto in a white dish.

butternut squash risotto

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Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Course:
Dinner
Cuisine:
Italian
budget meals
,
cheap family recipes
Freezes Well
,
Gluten Free
,
Vegetarian
Servings: 4
Cost per portion 23p
Calories: 795.9kcal
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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.

Notes

The salt value excludes any you have added yourself, as each family's tastes will differ.

Nutrition

Nutrition Facts
butternut squash risotto
Amount per Serving
Calories
795.9
% Daily Value*
Fat
 
28.25
g
43
%
Saturated Fat
 
6
g
38
%
Cholesterol
 
21
mg
7
%
Sodium
 
1635.05
mg
71
%
Potassium
 
413.53
mg
12
%
Carbohydrates
 
117.25
g
39
%
Fiber
 
4.6
g
19
%
Sugar
 
5.66
g
6
%
Protein
 
16.71
g
33
%
Vitamin A
 
5251.15
IU
105
%
Vitamin C
 
8.9
mg
11
%
Calcium
 
211.52
mg
21
%
Iron
 
2.2
mg
12
%
* Percent Daily Values are based on a 2000 calorie diet.
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