roasted butternut squash risotto
© British Nutrition Foundation 2006
www.nutrition.org.uk/lifeskills
Ingredients
1 x butternut squash ½ red chilli, deseeded and chopped 2x10ml spoon olive oil 1 red onion, chopped 2 cloves garlic, chopped 250g risotto rice 1-1.5 litres vegetable stock 1 x 15ml spoon parmesan, grated 1 x 15ml spoon sage, chopped
© British Nutrition Foundation 2006 www.nutrition.org.uk/lifeskills
Equipment
Chopping board, knife, baking dish, frying pan, spoon, weighing scales, measuring jug.
© British Nutrition Foundation 2006
www.nutrition.org.uk/lifeskills
Method
1. Preheat the oven to 200oC or gas mark 6.
2. Cut the butternut squash in quarters or into large pieces – place into a baking dish.
© British Nutrition Foundation 2006
www.nutrition.org.uk/lifeskills
3. Stir in 1 clove of garlic, chilli and 1x10ml spoon of oil. Roast for 40 minutes.
© British Nutrition Foundation 2006
www.nutrition.org.uk/lifeskills
4. Fry the onion and garlic in the remaining oil for 4 minutes.
© British Nutrition Foundation 2006
www.nutrition.org.uk/lifeskills
5. Stir in the rice.
© British Nutrition Foundation 2006
www.nutrition.org.uk/lifeskills
6. Add a little of stock at a time. Wait for the stock to be adsorbed. Stir constantly.
7. Continue adding the stock until the rice cooks – this will take 20-30 minutes.
© British Nutrition Foundation 2006 www.nutrition.org.uk/lifeskills
8. Scoop out the butternut squash flesh from the skin.
© British Nutrition Foundation 2006
www.nutrition.org.uk/lifeskills
9. Stir the roasted butternut squash, parmesan and sage into the rice.
© British Nutrition Foundation 2006
www.nutrition.org.uk/lifeskills
10. Serve.
© British Nutrition Foundation 2006
www.nutrition.org.uk/lifeskills
© British Nutrition Foundation 2006
© British Nutrition Foundation 2006
www.nutrition.org.uk/lifeskills