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Butternut Squash Risotto
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Butternut Squash Risotto

Butternut Squash Risotto

with chilli and cheese

This butternut squash risotto is bright and beautiful both to look at and to taste. Filled with veg, cheese, and a hint of gentle spice, this is a restaurant-worthy dish you'll be amazed you made yourself.

Tags:
Under 650 calories
Veggie
Optional Spice
Allergens:
Celery
Milk
Total Time45 minutes
Cooking Time20 minutes
DifficultyMedium

Ingredients

Serving amount

1 unit(s)

Diced Butternut Squash

1 unit(s)

Onion

10 grams

Parsley

½ unit(s)

Chilli

1 unit(s)

Garlic

2 sachet(s)

Vegetable Stock

(Contains Celery)

225 grams

Risotto Rice

50 grams

Grated Cheese

(Contains Milk)

½ unit(s)

Lemon

Not included in your delivery

to taste

Water

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Butter

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Nutrition Values

Energy (kcal)592 kcal
Energy (kJ)2477 kJ
Fat9.37 g
of which saturates5.42 g
Carbohydrate109.93 g
of which sugars9.75 g
Dietary Fiber0 g
Protein17.33 g
Cholesterol0 mg
Salt2.4 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Grater
Baking Sheet with Baking Paper
Ladle

Instructions

Roast the Butternut Squash
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7.
  • Put the diced butternut squash on a lined baking tray and drizzle over a little oil. Season with salt and pepper.
  • Pop on the top shelf of your oven and roast until golden and tender, 25-30 mins. Turn halfway through cooking.
Prep the Veg
2
  • Meanwhile, halve, peel and chop the onion into small pieces.
  • Roughly chop the parsley (stalks and all).
  • Chop half the chilli lengthways (double for 4p). Deseed and finely chop.
  • Peel and grate the garlic (or use a garlic press).
Start the Risotto
3
  • Boil 1L water (double for 4p) in a medium pot on high heat.
  • When boiling add the vegetable stock, stir to dissolve and reduce the heat to the lowest setting.
  • Heat a drizzle of oil in a (separate) large pot on medium heat. Add the onion. Stir and cook until the onion is soft, 5-6 mins.

TIP: If you're in a hurry you can boil the water in your kettle.

Cook the Risotto
4
  • Add the chopped chilli (use less if you don't like spice) and garlic, cook for 1 min more, then stir in the risotto rice.
  • Cook for 1-2 mins. Stir in a ladle of your stock. When the stock has been absorbed by the rice, stir in another ladle.
  • Keep the pot on medium heat and continue stirring in stock, letting it absorb each time.
Season and Taste
5
  • The cooking time should take 25-30 mins and your risotto is done when the rice is al dente—cooked through but with a tiny bit of firmness left in the middle.
  • Add additional water if the risotto becomes too dry. 
  • Add the cooked butternut squash, the grated cheese, half the parsley and a knob of butter.
Finish and Serve
6
  • Halve the lemon, add a squeeze of lemon juice, taste and season with salt and pepper.
  • Serve the butternut squash risotto in bowls with the remaining parsley sprinkled over the top.
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