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Butternut Squash and Basil Risotto (Serves 1)

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Basil, fresh 2 tbsp chopped
15g Cream Cheese low fat
28g Cheese, parmesan, grated

1 clove garlic chopped
1 tbsp onions chopped
1 spring Onions, spring or scallions, chopped
50g Risotto Rice

100g Butternut squash diced
29g white wine, 100ml Vegetable Stock

Method: Roast the squash in the oven until soft. Sautee the onion, garlic and spring onion  in a tsp of olive oil add the risotto rice, and sauté for a few minutes. Add the wine and stock and cook over a low heat until cooked. Add more liquid if needed.  Finally add the rest of the ingredients to the risotto and season. Serve immediately.

 

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