cheap family recipes
feed a family of 4 for (just over) £100 a month
Winter Squash Risotto
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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
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