Butternut Squash Risotto

Ingredients

Directions

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Steps

1

Place the onions, garlic and butternut squash in a large microwave proof casserole dish.

2

Place on the base of the microwave oven and cook on STEAM 1 + LOW MICROWAVE for 10 minutes.

3

Add rice, lemon juice, rind and stock to the mixture.

4

Cook on STEAM 1 + LOW MICROWAVE for 10 minutes.

5

Stir the risotto and add peas and cook on STEAM 1 + LOW MICROWAVE for 10 minutes.

6

Leave it to stand for 2-3 minutes and serve.

7

Season with fresh ground black pepper and serve with lime wedges.

8

Top with parmesan shavings and oregano.

Enjoy

Butternut Squash Risotto

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Ingredients

1 tbsp Olive Oil
1 Large Onion Peeled and finely chopped
2 Garlic Cloves Peeled and crushed
700g Butternut Squash Peeled, deseeded and cut into cubes
225g Arborio Risotto Rice
1 Lemon Zest and juice
600ml Vegetable Stock
100g Frozen Garden Peas
Salt & Pepper
Parmesan Shavings Or Vegan Equivalent

Sandhya Hariharan

Sandhya Hariharan

Hi, I am Sandhya - a London based Food photographer, Recipe Developer, Art Director and a Stirring mummy combating in her daily routine.

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