Dinner

Butternut and Feta Risotto is for Dinner.

Butternut and Feta Risotto takes several minutes to prepare.

Butternut and Feta Risotto takes several minutes to cook.

Butternut and Feta Risotto makes 2 servings.

The ingredients for Butternut and Feta Risotto are:

2 tbsp. olive oil
6 garlic cloves, unpeeled
1 thyme sprig
½ small butternut squash, peeled and cubed
2 cups (500 ml) chicken or vegetable stock
1 tbsp. butter
1 small onion, finely chopped
⅔ cup (135 g) risotto rice, such as Arborio
½ cup (125 ml) dry white wine
2 tbsp. finely chopped parsley
1 handful (60 g) feta cheese
Freshly grated parmesan cheese

Here is how you make Butternut and Feta Risotto:

• Preheat oven to 200 degrees C (400 F).• Put the olive oil in a roasting tin with the garlic, thyme and butternut squash.• Coat everything in the oil and season well.• Roast in the oven for about 25 minutes, turning everything over once.• Take the garlic out of its papery skin but leave it whole.• Throw away the thyme.• Heat the stock in a saucepan until it is simmering, and then leave it over low heat.• Melt the butter in a large, deep, heavy-based frying pan, and then gently cook the onion until it is soft, but not browned.• Add the rice, reduce the heat to low and stir well to coat all the grains of rice in the butter.• Add the wine to the rice; turn up the heat to medium and cook, stirring the rice, until all the liquid had been absorbed.• Add the hot stock, a couple of ladles at a time, stirring continuously so that the rice cooks evenly and releases some of its starch.• This is what gives risotto a creamy consistency.• Once all the stock is added, taste the rice to see if it is al dente.• It is impossible to gauge the exact amount of liquid you will need as every risotto will be a little different.• If the rice is not yet cooked and you have run out of stock, use water.• Stop cooking the rice as soon as it is soft but still has a little texture or bite in the middle of the grain.• Taste risotto and add seasoning if it needs it.• Stir in the butternut squash, garlic, parsley and feta, squashing the vegetables slightly as you stir.• Serve with grated parmesan.Number of Servings: 2Recipe submitted by SparkPeople user FITGIRL83.

The nutritional information for Butternut and Feta Risotto is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 623.6

• Total Fat: 27.1 g
• Cholesterol: 35.6 mg
• Sodium: 1,287.5 mg
• Total Carbs: 76.2 g
• Dietary Fiber: 8.4 g
• Protein: 15.0 g

The dietary needs meet for Butternut and Feta Risotto is Vegetarian