winter squash risotto

winter squash risotto


500g butternut squash
500g rice
80 ml oil
20g creamed coconut
80g frozen peas
1.5 litres stock made with 4 teaspoons (20g) yeast extract/marmite
salt, pepper, garlic


Cut the butternut squash into small cubes and roast them for approx 25 mins at gas mark 5 with a little salt and vegetable oil.

Use 40 ml oil to start the risotto off, warm it in a pan, add peas, rice, garlic and 1.5 litres stock, leaving the rest of the oil to drizzle over the finished product.

You will probably requre a further litre of water. Add this gradually, from a freshly boiled kettle ideally. When the rice has absorbed all the liquid and is sloppy and cooked, stir in the coconut along with the squash. Add salt to taste, and plenty of freshly ground black pepper.

nutritional information

This recipe contains per meal (including side dishes):
(K)calories- 776
protein (g)- 22
fat (g)-30
sat fat (g)- 3.2
carb (g)- 104
5 a day portions- 4
fibre (g)- 14
salt (g)- 0
calcium (mg)- 94
iron (mg)- 5

The salt value excludes any you have added yourself, as each family's tastes will differ