Butternut squash risotto

Preparation time 5 mins
+ Cook time 30 mins

Serves 4
Per serving

227 calories, 1.9g fat

Ingredients

• 1 medium onion, finely chopped
• 2 garlic cloves, crushed
• 200g butternut squash, peeled and diced
• 200g Arborio risotto rice
• 1 small red chilli, finely chopped
• 2 litres vegetable stock
• 1 tbsp chopped fresh chives
• freshly ground black pepper
• Parmesan cheese, to serve

This recipe appeared in the Rosemary Conley Diet & Fitness magazine. check out the latest issue.

Cooking Instructions

1. Heat a non-stick pan and dry-fry the onion, garlic and butternut squash until the onion is soft.
2. Add the rice and chilli and stir in a little of the stock. When the stock is absorbed, stir in a little more. Repeat until all the stock has been absorbed.
3. Season with black pepper and stir in the chives. Transfer to serving plates and grate a little Parmesan cheese over the top.

Here’s a tip: For a creamy risotto stir in 2 tbsps of virtually fat free fromage frais just before serving. Vegetarians should substitute the parmesan for a vegetarian Italian hard cheese