Thursday, 17 September 2015
Butternut Squash Risotto
This meal is three of my favourite things - delicious, healthy and cheap! Seriously, the ingredients for this dish come to about £1.60, so you'd be feeding your family for less than two quid!
You will need:
A splash of oil, unless you have a non-stick pot
1 red onion, peeled and diced (18p)
1 tsp of Lazy Garlic OR 1 clove of garlic, crushed (4p)
1 medium butternut squash peeled, deseeded and diced (69p)
8oz / 230g Arborio risotto rice (46p)
1 Kallo vegetable stock cube, dissolved into 2ltrs of boiling water (20p)
Step one: Heat the oil in a large pot over a medium/high heat. Place the onion in the pot and soften for a few minutes, until beginning to go translucent. Add the garlic and butternut squash and cook for another minute or two. Stir in the risotto rice and allow to cook for approx. 2 minutes, stirring all the time.
Step two: Gradually add the stock, stirring all the time, and allow the stock to be almost absorbed by the rice before adding the next amount of stock. Keep going until all the stock is added. Reduce to a low heat and stir for a few minutes more. At this point it will look like risotto but if you try the rice it will still be slightly crunchy. Add another 500ml or so of boiling water, stir and cover the pot with a lid. Allow to simmer on a low heat, stirring occasionally, until the rice is cooked and the water is absorbed. This part should take about 10 minutes or so, but test the rice and butternut squash to make sure they're tender.
Step three: Season, serve and enjoy!