Squash and pepper risotto Recipe

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  • Low-fat
  • Vegetarian

serves:

4

Skill:

easy

Prep:

10 min

Cooking:

35 min

Nutrition per portion

RDA
Calories 360 kCal 18%
Fat 4g 6%
  -  Saturates 2g 10%

Just five ingredients are all it takes to make this tasty dish – perfect for lunch or supper and suitable for vegetarians, too

Ingredients

  • 1 onion, peeled and thinly sliced
  • 250g (8oz) risotto rice
  • 1 medium butternut squash, peeled, deseeded and cut into small chunks
  • (900g/2lb prepared squash)
  • 1 red pepper, deseeded and cut into strips
  • 45g (1½oz) Parmesan cheese, grated

Method

  • Heat a large pan containing 1tbsp olive oil and the onion, and cook for 5 mins until the onion softens. Add the rice, stir well for a minute, then add 600ml (1 pint) hot water and the chunks of butternut squash.

  • Cook, stirring occasionally, over a medium heat, until liquid is almost absorbed, about 10 mins. Add another 300ml (½ pint) hot water and the red pepper strips, and cook for about 15 mins until the squash is tender. Add more hot water if needed. Leave the risotto to rest for a few mins.

  • Stir in half the cheese, season well, then serve with the rest of the Parmesan and drizzle with extra olive oil, and sprinkle with freshly ground black pepper.

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Top Tip

This is tasty with garlic, white wine, frozen peas and some fresh herbs added.