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Winter Squash Risotto

A winter squash risotto (butternut squash) with peas too. Add other veg as well if you like

 

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winter squash risotto

0 from 0 votes
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Course: Dinner
Cuisine: Italian
Keyword: budget meals, cheap family recipes
Dietary Requirements: Freezes Well, Vegan, Vegetarian
Servings: 4 servings
Cost per portion 26p
Calories: 749kcal
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Ingredients

  • 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

Instructions

  • 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

Notes

Nutrition

Nutrition Facts
winter squash risotto
Amount Per Serving
Calories 749 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 5g31%
Sodium 162mg7%
Potassium 765mg22%
Carbohydrates 120g40%
Fiber 5g21%
Sugar 4g4%
Protein 13g26%
Vitamin A 13441IU269%
Vitamin C 34mg41%
Calcium 103mg10%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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