0.5 syns per serving
1 syn for entire recipe on Green or Extra Easy
400g of butternut squash, cubed
200g of Arborio rice
2 small shallots finely chopped
3 cloves of garlic, crushed
1 litre of chicken stock
1 bay leaf
fresh finely chopped basil
sprinkling of paprika
salt and pepper to season
3 x 28g of parmesan cheese (2xHEa
1 tsp of low fat spread
Olive Oil Pam/Frylight
Preheat oven to 200c or 400f
Place cubed butternut squash into a ovenproof dish, sprinkle with paprika, spray with some olive oil spray oil and bake in the oven until tender.
When butternut squash is close to being ready you can start the risotto process.
Add your chicken stock to a small saucepan with the basil and bay leaf and keep on a low heat.
Add the low fat spread to a frying pan and sauté the onion and garlic for a few mins until tender.
Stir in the Arborio rice.
Add 1 ladle of the stock. Continuously stir making sure you scrap all the flavouring from the bottom of the pan, as the stock reduces add another ladle of stock, and repeat the process until there is only a little of the stock remaining.
Add the roasted butternut squash and the remaining stock and when the last bit of stock has almost reduced, remove from the heat and stir in 28g of parmesan cheese.
Divide between three plates and top each plate with the remaining parmesan.
Season with salt and pepper as desired
Serve with a side salad.