HOW TO COOK BUTTERNUT SQUASH RICE RECIPES

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BUTTERNUT SQUASH SOUP RECIPES - BBC GOOD FOOD



Butternut squash soup recipes - BBC Good Food image

Warm up with our butternut squash soup ideas, perfect for autumn and winter. Our easy recipes include scrumptious vegetarian and healthy options.

Provided by Good Food team

Number Of Ingredients 1

BUTTERNUT SQUASH RISOTTO | SAINSBURY'S RECIPES



Butternut squash risotto | Sainsbury's Recipes image

Stick this vegetarian butternut squash and pea risotto in the freezer so you always have supper to hand

Provided by Sainsbury's

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 8

Number Of Ingredients 8

olive oil
butternut squash, peeled, deseeded and cut into cubes
onion, peeled and finely chopped
garlic, crushed
low-salt vegetable stock cubes
arborio risotto rice
frozen garden peas
pack fresh dill, chopped

Steps:

  • Heat the oil in a large pan. Add the butternut squash and cook for 5 mins, stirring over a medium heat. Add the onion and garlic and cook for a further 5 mins until the onion is translucent. Meanwhile make up 2 litres of stock using the stock cubes.

    Add the rice and stir for 1 min to heat, then add a ladleful of stock and stir. Cook until the rice absorbs the stock before adding more, a ladleful at a time. Continue cooking for 10-15 mins, stirring, until the rice is almost cooked and all of the stock has been absorbed.

    Stir in the peas and dill. Cool half the rice on a baking sheet and when cold put into a freezerproof container and freeze for up to 3 months. Defrost thoroughly and reheat until piping hot.

    Cook the remaining rice for a further 4-5 mins until just tender. Season with freshly ground black pepper and serve. Top with parmesan shavings, if desired.

Nutrition Facts : Calories 299 calories, FatContent 2.6 grams, SaturatedFatContent 0.4 grams, SugarContent 8.0 grams, SodiumContent 100.0 milligrams salt, CarbohydrateContent 58.0 grams, FiberContent 5.2 grams, ProteinContent 8.5 grams

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