Butternut squash and saffron is a marriage made in heaven as this simple yet flavour-packed risotto shows.
Preparation time: 5 mins
Cooking time: 30 mins
Number of servings: 4
Nutrition information per serving:
2 low sodium stock cubes
Half a small butternut squash
1 tbsp of olive oil
1 tbsp of butter
2 cloves of garlic
1 pinch of saffron strands
200g risotto rice, uncooked
50ml white wine
2 tbsp of flat leaf parsley
25g parmesan cheese
1. In a saucepan, dissolve the stock cubes in 1.2 litres of boiling water. Bring to a boil and simmer the peeled and diced butternut squash for 5-10 minutes, until just tender.
2. Meantime, heat the olive oil and butter in a wide saucepan. Gently cook the finely chopped onion for 3-4 minutes, then add the crushed garlic and saffron and cook for another minute.
3. Add the rice and stir well to coat. Increase the heat and pour in the wine, allowing this to bubble off. Lower the heat again and then gradually ladle in the hot stock, stirring constantly and ensuring that each addition has been fully absorbed by the rice.
4. When the rice is just tender, after 15 to 20 minutes, stir in the cooked squash. Keep adding the remaining stock until the rice is creamy and the stock is absorbed. Stir in the freshly chopped flat leaf parsley and grated Parmesan cheese.
Thanks to tescodiets.com who have provided this article.