This risotto is made rich and creamy by the butternut squash rather than cream. An easy vegetarian recipe, squash risotto can be made meaty with the addition of a couple of rashers of finely chopped bacon.
Serves 4
Ready in 45 minutes
Per serving:
612kcals
35.6g fat (17.5g saturated)
12.4g protein
64.7g carbs
9.5g sugar
1g salt
1. Heat half the butter in a pan, add the onion and fry for about 5 minutes until softened but not browned. Add the squash and garlic and cook for about 5 minutes, to soften slightly. Add the rice, stir, then add half the hot stock and stir occasionally. When all the liquid has been absorbed, gradually add the remaining stock, stirring regularly, until the rice is tender yet saucy; about 20 minutes.
2. Whizz the hazelnuts in a processor until finely ground. Heat the remaining butter in another pan and add the ground hazelnuts. Fry for a few minutes to brown, then stir into the risotto. Serve sprinkled with cheese.
© delicious. magazine
.jpg)
Recreate all your favourite F Word dishes
Don't waist time, join the Cook Yourself Thin club today!.jpg)
Your Comments
Post your comment
Please note: In order to post a comment you need to be registered and logged in to Channel 4:
Sign In Here or Register Here
Comments closed
Comments are closed at the present time
Comments
Thank you for your comment!
Your message will be reviewed and the best ones will be published below.
If you intended to make an official comment to Channel 4 please contact us.
Comments