Butternut Squash Risotto

Serves: 6
Prep Time: 10 mins
Cook Time: 45 mins

Nutritional Information (per 1 cup):

• Protein– 10g
• Fat– 8g
• Carbohydrate– 44g
• Calories- 298

Ingredients:

• 2 tbs olive oil½ onion, finely diced
• 4 cloves garlic, grated
• 400g risotto rice, Arborio rice
• ½ a butternut squash, roughly chopped
• 1 glass white wine, optional
• 1.5L hot stock, chicken or vegetable work well
• Salt and pepper, to taste Handful of fresh basil, torn
• Handful Parmesan shavings

Method:

1. Heat the olive oil in a large pot over a medium heat, add the onion and cook until soft. Add the garlic and risotto rice and continue to fry, stirring constantly until the grains of rice start to turn translucent. Add the wine, or a glass of stock if not using the wine. Once the wine is evaporated add your first ladle of stock and give it a gentle stir. Add the butternut squash and stir again.
2. Turn the heat right down and add a ladle of stock at a time to the pan,allowing each ladle to be absorbed into the rice as you go. Once all stock is absorbed, check the rice to see if it is cooked (the squash should be tender and creamy with a slight bite left in the rice). If not cooked add a ladle of boiling water and check again. Once ready, stir in your fresh herbs and parmesan and enjoy!