Butternut squash risotto

Free food

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Finely chop onion, crush garlic & cube butternut squash.

Step 2

Heat stock to boiling.

Step 3

Spray large non-stick saucepan with cooking spray & Place over medium heat.

Step 4

Add onion, garlic & thyme to pan & cook for 2-3 minutes.

Step 5

Add squash, rice & Bay leaves. Turn heat to high and stir for 30 seconds.

Step 6

Add hot stock a ladleful at a time, stirring occasionally until liquid has been absorbed.

Step 7

After about 25-30 minutes all stock will have been absorbed and rice creamy but still have bite. Check squash is tender.

Step 8

Stir in parsley and heat for 2-3 minutes. Ladle risotto into bowls & serve.