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BUTTERNUT SQUASH RISOTTO

Donnie46

Slow but sure....
S: 22st0lb C: 19st7lb G: 10st0lb BMI: 55.1 Loss: 2st7lb(11.36%)
#1
Here's a good recipe for a GREEN day.
(you can jazz it up with syns and healthy extras!)



Butternut Squash Risotto


Ingredients

1 onion (diced)
butternut squash (diced)
Garlic (chopped)
Arborrio rice (risotto rice)
stock made from chicken bovril, vecon or oxo cube.


Method


Put the diced and peeled butternut squash on a baking tray, spray with fry light and put in the oven gas 5, 170degrees for about 30-40 minutes until they are soft and slightly charred.


Meanwhile fry the onion and garlic in fry light (or use your B choice oil / 6 syns) until softened but not browned.


Stir in some of the rice and mix in the onion mixture for a couple of minutes.


Add some stock and stir in until absorbed. (the ammount of stock you'll use depends on how much rice you've used).


Keep adding more stock until the rice is cooked (usually about 20 mins)


Mix in the cooked butternut squash


Top with parmesan cheese (A choice)



This also works well with mushrooms instead of the squash.

Buy dried porcini mushrooms and soak in hot water for about 30 mins.
Then use this liquid as the 'stock'.
 
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Loll1603

Full Member
S: 16st8lb C: 12st12lb G: 10st7lb BMI: 29 Loss: 3st10lb(22.41%)
#2
Yummy thanks Donnie I am going to try this tonight! xx
 

Loll1603

Full Member
S: 16st8lb C: 12st12lb G: 10st7lb BMI: 29 Loss: 3st10lb(22.41%)
#3
Made this last night, was absolutley delicious!! Thanks alot Donnie :) xx
 


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