Risotto time

I have to say I LOVE risotto. It has always been one of my favourite dishes. For today here is one of most recent ones I have made.

Butternut Squash Risotto
Serves 4
Total - 31pp
8pp per serving


250g arborio rice - 25pp
1 small butternut squash peeled and cubed- 0pp
1 small onion chopped finely - 0pp
2 cloves of garlic crushed - 0pp
1tsp chopped thyme
Salt and pepper
1 chicken or veg stock cube made up with boiling water.
25g parmesan cheese - 5pp

Steam the Butternut squash until it is about halfway cooked and set aside. (you can do this over a pan of water or in the microwave)

Fry the onions and garlic over a low heat in low cal spray oil, put a lid on to sweat the onions. When they are soft, add the rice and cook for 2-3 minutes dry, stirring constantly. The rice will start to crackle a little.
Stir in the butternut squash and then add a couple of ladles of stock.
Stirring the risotto constantly, keep adding stock as needed as the rice absorbs it. If you run out of stock and the risotto still isn't cooked then you can add some hot water also. The rice should be soft but have a small bit of bite left in it.
When it gets to this stage, season well, stir in the thyme and the parmesan and serve immediately.