This is a delicious vegetarian recipe for a Butternut Squash Risotto.
This is a delicious vegetarian recipe for a Butternut Squash Risotto.
Before we go any further, this recipe isn't really a "high protein recipe". In fact there is hardly any protein in it at all, unfortunately. However, it is a belter of a 'side of carbs recipe' that would go really well with a nicely barbecued chicken breast or some pork, or any meat for that matter and a good serving of greens.
It's also a great cheats risotto. Most traditional risotto recipes would have you ladle stock into the rice pan, let it reduce, ladle in some more, reduce, it's a bit of a phaff. This recipe is much easier, bung it all into the pan, throw into the oven and Bob's your fathers brother.
Serving Size 1 serving
Servings 4
- Amount Per Serving
- Calories 323
- % Daily Value *
- Total Fat 7g11%
- Total Carbohydrate 60g20%
- Protein 5g10%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Preheat your oven to 180° Celsius.
Tip the chopped butternut squash onto a baking tray, drizzle the olive oil and balsamic vinegar over the top then get your hands in and mix everything through. Place the baking tray into the oven for 40 minutes.
Meanwhile, heat a large, oven proof pan on a medium heat, add the butter and gently fry the garlic and onions for 5 minutes.
Add the rice and stir through.
Add the shot of booze and simmer for a 1 minute.
Add the stock, mixed herbs and bayleaf, mix through, cover and place into the oven when there is 20 minutes remaining on the clock.
The rice and butternut squash should be ready at the same time. Remove both from the oven, add the squash to the rice pan, mix through and serve immediately.
Ingredients
Directions
Preheat your oven to 180° Celsius.
Tip the chopped butternut squash onto a baking tray, drizzle the olive oil and balsamic vinegar over the top then get your hands in and mix everything through. Place the baking tray into the oven for 40 minutes.
Meanwhile, heat a large, oven proof pan on a medium heat, add the butter and gently fry the garlic and onions for 5 minutes.
Add the rice and stir through.
Add the shot of booze and simmer for a 1 minute.
Add the stock, mixed herbs and bayleaf, mix through, cover and place into the oven when there is 20 minutes remaining on the clock.
The rice and butternut squash should be ready at the same time. Remove both from the oven, add the squash to the rice pan, mix through and serve immediately.
