£91.99
28cm Deep Saute Pan with lid
This high-quality, heavy duty large saute pan has deep sides, which is perfect for making casseroles on the hob or in the oven.
Butternut squash and tomato risotto
Nutritional Info
Calories per serving
267KCal
Ingredients
- 1 medium onion, finely chopped
- 2 garlic cloves, crushed
- 200g diced butternut squash OR pumpkin
- 225g (dry weight) Arborio risotto rice
- 1 small red chilli, sliced
- 2.2 litres vegetable stock
- 225g tomato passata
- freshly ground black pepper
- Parmesan (or vegetarian equivalent) cheese, to garnish
Cooking Instructions
- Heat a non-stick pan and dry-fry the onion and garlic until soft. Add the butternut squash (or pumpkin), rice and chilli and gradually stir in the stock. Each time the stock is absorbed, stir in a little more.
- Repeat until all the stock has been absorbed.
- Add the passata to the pan, season with black pepper and continue cooking until the rice is fully cooked.
- Transfer to serving plates and garnish with a little cheese.
Tips
For a creamy risotto, stir in 2 tbsps of virtually fat free fromage frais.
To vary this recipe, use pumpkin instead of butternut squash
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