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Winter Squash Risotto
A winter squash risotto (butternut squash) with peas too. Add other veg as well if you like
winter squash risotto
- baking sheet
- mixing spoon
- 500 g butternut squash
- 500 g rice
- 80 ml oil
- 20 g creamed coconut
- 80 g peas frozen
- 20 g yeast extract 1.5 litres stock made with 4 teaspoons (20g) yeast extract/marmite
- salt, pepper, garlic
- Cut the butternut squash into small cubes. Toss with a little oil, salt and pepper and roast them for approx 25 mins at gas mark 5
- Use 40 ml oil to start the risotto off, warm it in a pan, add the rice, stir it around until all the rice grains are coated
- Have the stock hot in a separate saucepan, and boil the kettle
- Add the stock a ladleful at a time, stirring until most of the liquid has been absorbed
- When you have used up all the stock, use hot water from the kettle. You may need another litre
- When the rice has absorbed all the liquid and is sloppy and cooked, stir in the coconut, squash and peas. Add salt to taste, and plenty of freshly ground black pepper.
- Serve immediately
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Before putting together our meal planners we surveyed over 600 people to ask when faced with a tighter budget, which things they would struggle to give up.