Broccoli and Butternut Squash Risotto
Hello there!
This is an easy meal that is ideal for mid-week, especially during summer. It is a colourful risotto from the tenderstem broccoli and butternut squash but it is easy to replace ingredients so peas, for example, could be used instead. It is a great way to use up left over ingredients but still delicious. Enjoy!
The Recipe: Broccoli and Butternut Squash Risotto
Serves 4
Preheat an oven to 200C/Gas 5 and put foil on a baking tray. Cut the butternut squash in half length ways then cut it into small cubes, while trying to remove most of the skin (about the size of your thumb). Drizzle the butternut squash in a little olive oil and season with salt and pepper. Give them a stir so they're all coated then place in the preheated oven for 20-30 minutes until cooked and light brown. Leave to cool while you make the risotto.
In a large sauce, fry the diced onion in a little oil until soft then add the garlic. Add the rice to the pan and cook for about 2 minutes, making sure you stir continuously. Pour in a third of the vegetable stock and leave to simmer while stirring occasionally.
When the stock has nearly been absorbed by the rice, add another third and repeat with the last third of stock. While the last third is being absorbed, boil the tenderstem broccoli for 5 minutes or steam until softened. When all the stock as been absorbed so it looks creamy, take the pan off the heat stir in the cream cheese, butternut squash, tendersteam broccoli and season to taste.
This is an easy meal that is ideal for mid-week, especially during summer. It is a colourful risotto from the tenderstem broccoli and butternut squash but it is easy to replace ingredients so peas, for example, could be used instead. It is a great way to use up left over ingredients but still delicious. Enjoy!
The Recipe: Broccoli and Butternut Squash Risotto
Serves 4
- 300g risotto rice
- 1/2 onion, diced
- 1 small butternut squash, cut into small cubes
- 1 garlic clove, crushed
- 1 1/5 litres vegetable stock
- 2 tbsp cream cheese
- 1 pack tenderstem broccoli, roughly chopped
- Drizzle olive oil
- Seasoning
Preheat an oven to 200C/Gas 5 and put foil on a baking tray. Cut the butternut squash in half length ways then cut it into small cubes, while trying to remove most of the skin (about the size of your thumb). Drizzle the butternut squash in a little olive oil and season with salt and pepper. Give them a stir so they're all coated then place in the preheated oven for 20-30 minutes until cooked and light brown. Leave to cool while you make the risotto.
In a large sauce, fry the diced onion in a little oil until soft then add the garlic. Add the rice to the pan and cook for about 2 minutes, making sure you stir continuously. Pour in a third of the vegetable stock and leave to simmer while stirring occasionally.
When the stock has nearly been absorbed by the rice, add another third and repeat with the last third of stock. While the last third is being absorbed, boil the tenderstem broccoli for 5 minutes or steam until softened. When all the stock as been absorbed so it looks creamy, take the pan off the heat stir in the cream cheese, butternut squash, tendersteam broccoli and season to taste. |
| Broccoli and Butternut Squash Risotto...Ta dah! |
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