Risotto with butternut squash (BLW)

Name: Risotto with butternut squash (BLW)
Cuisine: European, Italian, Mediterranean
Ingredients: 25g butter; • 50g onion, chopped; • 100g basmati rice; • 450ml boiling water; • 150g butternut squash, chopped and peeled; • 3 ripe tomatoes skinned, deseeded and chopped; • 50g grated Cheddar cheese

4 steps

Updated at: Thu, 17 Aug 2023 08:47:16 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories217.5 kcal (11%)

Total Fat9.6 g (14%)

Carbs27.6 g (11%)

Sugars3.4 g (4%)

Protein5.8 g (12%)

Sodium89.3 mg (4%)

Fiber2 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

25gbutter

50gonion

chopped

100gbasmati rice

450mlwater

boiling

150gbutternut squash

chopped and peeled

3tomatoes

ripe, skinned, deseeded and chopped

50gCheddar cheese

grated

Instructions

Step 1

Method:

Step 2

1. Melt half the butter in a pan and sauté the onion until softened. Stir in the rice until well coated. Pour over the boiling water, cover and cook for 8 minutes over a high heat. Stir in the butternut squash, reduce the heat, cover and cook for around 12 minutes or until the water has been absorbed.

Step 3

2. Melt the remaining butter in a small pan, add the chopped tomatoes and sauté for 2 to 3 minutes. Stir in the cheese until melted.

Step 4

3. Stir the tomato and cheese mixture into the cooked rice and serve.