Butternut Squash Risotto

Butternut Squash Risotto

Serves 4 

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 



  1. 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. 
  2. Boil the rice. 
  3. Heat oil in a saucepan over medium heat. Add shallot, garlic and ginger then cook for 2 mins, stirring continuously. 
  4. Add rice then stir in squash and stock, a little at a time waiting until each is absorbed before adding more.
  5. Remove from heat and stir in 1/2 cup parmesan, salt, and pepper then serve with finely chopped spring onions. 

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