Butternut risotto 白核桃烩饭

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Cook 30 mins；Prep 5 mins；Vegetarian
Nutrition per serving
243 kcalories, protein 7.2g, carbohydrate 45.6g, fat 4.8g, saturated fat 1.4g, fibre 2.0g, salt 0.6g

Ingredients
Serves 4

1 small onion, chopped
olive oil
2 sprigs thyme, chopped
250 g butternut squash or pumpkin, peeled and diced
200 g risotto rice
600 ml hot, fresh vegetable stock or chicken stock, or cube or concentrate
grated parmesan or Grana Padano, to serve

Method

Fry the onions in a tbsp of oil until soft but not browned. Add the thyme, squash and rice and stir for a few seconds to coat the grains with oil. Add a couple of ladles of stock and bring to a simmer.
Cook, stirring until almost all the stock is absorbed. Add the rest of the stock a little at a time, cooking until each addition is absorbed, until the squash is soft and the rice al dente and creamy.
Season well. Divide between 4 bowls and scatter with cheese.

【Butternut risotto 白核桃烩饭】