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Winter Squash Risotto

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winter squash risotto

0 from 0 votes
Course: Dinner
Dietary Requirements: Freezes Well, Vegetarian
Cost per portion 30p
Calories: 2894kcal
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Ingredients

  • 500 g butternut squash
  • 500 g rice
  • 80 ml oil
  • 20 g creamed coconut
  • 80 g frozen peas
  • 1.5 l stock made with 4 teaspoons (20g) yeast extract/marmite
  • 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.
  • Use 40 ml oil to start the risotto off, warm it in a pan, add peas, rice, garlic and 1.5 litres stock, leaving the rest of the oil to drizzle over the finished product.
  • You will probably requre a further litre of water. Add this gradually, from a freshly boiled kettle ideally. When the rice has absorbed all the liquid and is sloppy and cooked, stir in the coconut along with the squash. Add salt to taste, and plenty of freshly ground black pepper.

Equipment Needed

Notes

Nutrition

Nutrition Facts
winter squash risotto
Amount Per Serving
Calories 2894 Calories from Fat 882
% Daily Value*
Fat 98g151%
Saturated Fat 19g119%
Sodium 52mg2%
Potassium 2445mg70%
Carbohydrates 463g154%
Fiber 17g71%
Sugar 12g13%
Protein 42g84%
Vitamin A 53150IU1063%
Vitamin C 105mg127%
Calcium 380mg38%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.
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