Low Fat Butternut Squash Risotto Recipe

I love butternut squash and risotto so this recipe makes the most of this traditional autumn/winter vegetable whilst it’s still available. This makes a satisfying evening meal and its low fat too as it avoids the cream which is normally added to risotto. I hope you enjoy it!

Ingredients: Serves 2-3

• 1 large butternut squash
• 2 cloves garlic
• 1 tbsp olive oil
• Knob of butter
• 1 large white onion
• 200g Arborio/risotto rice
• 1 glass (175mls) white wine
• 500mls hot chicken stock
• 30g parmesan cheese shavings
• Sage – dried or fresh

Method

• Preheat the oven to 200C/400F/Gas mark 6
• Peel the butternut squash, de-seed and roughly chop the flesh into 1cm cubes. Put the butternut squash cubes into a roasting tray and drizzle with the olive oil, sprinkle with a generous amount of sage and add the 2 garlic cloves in their skins to the tin. Shake around to evenly coat with the oil. Roast in the oven for around 45 mins until the squash is soft and starting to get a blackened colour on the corners.
• Whilst the squash is roasting you can start on the risotto, the risotto will take between 20-30 mins to cook so time accordingly so that it is ready with the squash.
• Heat the knob of butter and a tsp of olive oil in a large frying pan. Finely chop the onion and fry on a low heat until softened.
• Add the Arborio rice and fry for a couple of minutes until the grains are coated and start to go translucent at the edges.
• Add the glass of wine and cook until the rice has absorbed the liquid.
• Stirring continuously add a ladle at a time of chicken stock and cook until the stock is absorbed by the rice.
• Continue to add stock, one ladle at a time until the rice is cooked. It will take about 15-20 mins, the cooked rice should be softened but still have a bite.
• Once the rice is cooked stir in the parmesan shavings. Remove the butternut squash from the oven and stir into the risotto. The roasted garlic should be easily removed from the skins and stir into the risotto.
• Leave to stand in the covered pan for a few minutes for the flavours to develop and for the risotto to become creamy.
• Serve with a roasted chicken breast, baked fish fillet or any other low fat protein choice.

And that’s it! I hope you enjoy it as much as I do, please do let me know how you get on by posting below.

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