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Butternut Squash Risotto

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 1 butternut squash, peeled and chopped into 2 cm pieces
  • 3 tbsp olive oil
  • 1/2 onion finely chopped
  • 1/2 celery stick finely chopped
  • 2 garlic cloves, crushed
  • 1 Knorr Vegetable Stock Pot
  • 1 bay leaf
  • 1 tsp fresh thyme leaves
  • 140 g Arborio rice
  • 70 ml white wine
  • 500 ml boiling water
  • 25 g Flora Buttery
  • 50 g Parmesan, grated or a similar vegetarian substitute)

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

426kcal

Energy (kJ)

1778kJ

Protein (g)

9.4g

Carbohydrate incl. fibre (g)

54.3g

Carbohydrate excl. fibre (g)

49.0g

Sugar (g)

5.6g

Fibre (g)

5.3g

Fat (g)

18.8g

Saturated fat (g)

4.9g

Unsaturated fat (g)

9.7g

Monounsaturated fat (g)

8.5g

Polyunsaturated fat (g)

1.3g

Trans fat (g)

0.0g

Cholesterol (mg)

9mg

Sodium (mg)

687mg

Salt (g)

1.71g

Vitamin A (IU)

20712IU

Vitamin C (mg)

42.4mg

Calcium (mg)

256mg

Iron (mg)

3.15mg

Potassium (mg)

852mg

Total

1703kcal

7113kJ

37.7g

217.3g

196.1g

22.3g

21.2g

75.4g

19.5g

38.9g

33.8g

5.1g

0.1g

34mg

2749mg

6.86g

82847IU

169.5mg

1022mg

12.58mg

3408mg


  • 1 Preheat the oven to 180°C, 160°C fan, Gas mark 4.
  • 2 Place butternut squash in a baking tray and drizzle with 2 tablespoons of olive oil. Bake for 15-20 minutes, until tender. Set aside.
  • 3 In a wide based pan, heat the remaining oil over medium heat. Add the onion and celery. Cook for 5 minutes, until vegetables have softened. Add the garlic and cook for 2 minutes.
  • 4 Add the Knorr Vegetable Stock Pot, bay leaf, thyme and rice. Cook for 3 minutes, until the rice is coated well in the oil. Add the wine and stir until all of the liquid has absorbed into the rice.
  • 5 Add 100ml of boiling water to the rice and stir continuously, until all the liquid has been absorbed. Repeat this process three or more times, and cook until the rice is tender.
  • 6 To finish, add the Flora Buttery and grated Parmesan. Fold in the roasted butternut squash.