Cooking Info
Prep Time: 10 mins
Cook Time: 40 mins
Servings: 4
Nutrition Information
Calories: 323
Protein: 5g
Carbs: 60g
Fat: 7g
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Ingredients
500 g (1 lb) butternut squash, cubed
1 tbsp olive oil
1 tbsp balsamic vinegar
10 g (0.5 oz) butter
1 onion, finely chopped
2 garlic cloves, finely chopped
200 g (7 oz) risotto rice, uncooked weight
30 ml (1 fl oz) strong booze (rum, whisky, brandy etc)
500 ml (17 fl oz) vegetable stock
1 bay leaf
1 tsp mixed herbs
Method
Preheat your oven to 180° Celsius.
Tip the chopped butternut squash onto a baking tray, drizzle the olive oil and balsamic vinegar over the top then get your hands in and mix everything through. Place the baking tray into the oven for 40 minutes.
Meanwhile, heat a large, oven proof pan on a medium heat, add the butter and gently fry the garlic and onions for 5 minutes.
Add the rice and stir through.
Add the shot of booze and simmer for a 1 minute.
Add the stock, mixed herbs and bayleaf, mix through, cover and place into the oven when there is 20 minutes remaining on the clock.
The rice and butternut squash should be ready at the same time. Remove both from the oven, add the squash to the rice pan, mix through and serve immediately.