Butternut Squash Rissoto JWThis serves 1 but I cook 4 portions at a time as it freezes really well.Ingredients
1 clove garlic, chopped
125g butternut squash, grated
60g risotto rice
1/2 onion
1 veg stock cube, dissolved in 400ml boiling water
Handful rocket/watercress
15g hard cheese, grated
1 1/2 tsp olive oilMethod
Place the butternut squash in a dish with a splash of water, cover with cling film and microwave until soft around 5 minutes.
Use a stick blender or food processor to blitz until smooth. Set aside.
In a fry pan add the olive oil and cook the onion on medium heat to soften.
Add the rissoto rice and stir well.
Reduce the heat a little and add the stock a ladle at a time, making sure each ladle full is absorbed before adding the next one.
Continue until all stock is used and the rice is cooked but still has a little bite to it. Add the cheese and stir into the rissoto.
Serve with a handful of rocket or watercress if desired.
Butternut Squash Rissoto JW
