Chilli & Butternut Squash Risotto

Name: Chilli & Butternut Squash Risotto
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Cuisine: British
Ingredients: 900ml vegetable stock; fry light for Spraying; 1 Red Onion. Peeled & Finely Chopped; 2 Garlic Cloves. Peeled & finely Chopped; 1 Red Chilli. deseeded and finely sliced; 250g/9oz Arborio or Other Risotto Rice; 150g/5oz Peeled butternut squash.. Dice the Squash; Salt & freshly ground black pepper; 3 tbsp Chopped flat-leaf parsley; 30g/1oz Parmesan or Pecorino Cheese. Finely grated

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Prep: 5 mins

Cook: 30 mins

Serves: 4

British Main Course 🥕 Vegetarian

Ingredients

900ml vegetable stock
fry light for Spraying
1 Red Onion. Peeled & Finely Chopped
2 Garlic Cloves. Peeled & finely Chopped
1 Red Chilli. deseeded and finely sliced
250g/9oz Arborio or Other Risotto Rice
150g/5oz Peeled butternut squash.. Dice the Squash
Salt & freshly ground black pepper
3 tbsp Chopped flat-leaf parsley
30g/1oz Parmesan or Pecorino Cheese. Finely grated

Accompaniment

Method

1
1 - Bring the stock to the boil in a saucepan over a medium heat. Meanwhile, spray a large non-stick frying pan or saucepan with Fry Light. Add the red onion, garlic and chilli and cook gently for 2-3minutes, stirring occasionally.

2 - Increase the heat to medium and add the rice to the onion mixture with the chopped butternut squash. Stir in a ladleful of the hot stock.

3 - Continue to cook in this manner, adding a ladleful of boiling stock as soon as each addition of liquid is absorbed, stirring constantly. It is essential that the stock is boiling hot as it is added, or the rice will not cook properly. Add the stock in this way until the squash and rice are creamy and Al dente. Season, stir in the parsley and remove from the heat.

4 - Ladle into warmed deep plate and sprinkle with grated parmesan or pecorino cheese. serve immediately, with a rocket salad on the side.