A delicious butternut squash risotto that is easy to make
2 large red onions finely chopped
300 grams Arborio Rice
2 average size butternut squashes peeled and cubed
1.2 litres Vegetable Stock
2 tsp dried parsley
2 tbsp Paprika
Toss the butternut squash in 1 tbsp paprika, spray with low calorie cooking spray and roast in the oven or I use the Actifry until soft but still has a bite to it rather than mushy. This takes approx. 30-40 minutes depending on size of Actifry or how deep they are in oven dish etc
Allow to cook for 10 minutes before starting the following.
Spray a large frying pan with low calorie cooking spray and place over a medium heat.
Add the onion and garlic to the frying pan and stir fry for approximately 5 minutes until onion is soft and starting to brown.
Add the rice and stir fry for another 3-4 minutes.
Add two bay leaves to your jug of boiling stock and then put two ladles of the stock into the frying pan and stir frequently until the liquid is absorbed.
Add the stock one ladle at a time continually stirring and only adding the next ladle when the previous has been fully absorbed.
When you are down to the last approximately two ladles of stock remove the bay leaves and add the remaining stock, with the roasted butternut squash, 1tbsp paprika and the dried parsley (you could use fresh but I find dry as good and cheaper!). Keep stirring gently to prevent the mixture from sticking.
When all liquid is absorbed serve immediately.
Keywords: Risotto, butternut squash, Slimming World, Syn free,