Butternut Squash Risotto
256 calories per serving
1 medium butternut squash
1 cup brown rice
1 tablespoon olive oil
1 large shallot chopped
1 garlic clove, finely chopped
2 teaspoons chopped fresh ginger
2 cups vegetable stock
1/2 cup grated fresh parmesan cheese
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Freshly chopped spring onion to serve
- Cut squash in half lengthwise. Scoop out seeds and stringy flesh. Place the squash halves, cut sides down, on plastic wrap in microwave. Cook on full power for 10 mins.
- Boil the rice.
- Heat oil in a saucepan over medium heat. Add shallot, garlic and ginger then cook for 2 mins, stirring continuously.
- Add rice then stir in squash and stock, a little at a time waiting until each is absorbed before adding more.
- Remove from heat and stir in 1/2 cup parmesan, salt, and pepper then serve with finely chopped spring onions.