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Feb 29, 2024
Energie Fitness
5 minutes
15 minutes
Savor the creamy and comforting goodness of this Butternut Squash Risotto, where tender cubes of butternut squash are cooked with brown rice in a rich, cheesy and seasoned broth.
Method
Serves 4
1. Cut squash in half lengthwise. Scoop out seeds and stringy flesh. Place the squash halves, cut sides down, on plastic wrap in microwave. Cook on full power for 10 mins.
2. Boil the rice.
3, Heat oil in a saucepan over medium heat. Add shallot, garlic and ginger then cook for 2 mins, stirring continuously. Add rice then stir in squash and stock, a little at a time waiting until each is absorbed before adding more.
4. Remove from heat and stir in 1/2 cup parmesan, salt, and pepper then serve with finely chopped spring onions.
5. Serve and enjoy!
Ingredients
1 medium butternut squash
1 cup brown rice
1 tablespoon olive oil
1 large shallot chopped
1 garlic clove, finely chopped
2 teaspoons chopped fresh ginger
2 cups chicken stock
1/2 cup grated fresh parmesan cheese
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Freshly chopped spring onion to serve
Energie Fitness
15 mins / 75 mins (refrigerating)
