Vegetarian

Butternut Squash, Pea and Sage Risotto. is for Dinner.

Butternut Squash, Pea and Sage Risotto. takes 10 minutes to prepare.

Butternut Squash, Pea and Sage Risotto. takes 40 minutes to cook.

Butternut Squash, Pea and Sage Risotto. makes 3 servings.

The ingredients for Butternut Squash, Pea and Sage Risotto. are:

600g Butternut squash
2 tsp olive oil
1 onion finely chopped
1 garlic clove, chopped
200g risotto rice
600ml hot vegetable stock
100g cooked peas
5 sage leaves chopped.

Here is how you make Butternut Squash, Pea and Sage Risotto.:

-Preheat the oven to 200C/Gas Mark 6. Slice the squash in half, deseed and cut into 2cm cubes. Place on a baking tray with a tsp of olive oil and salt and pepper to taste. Cook for 10-15 mins and leave to cool slightly. -In a large saucepan, add the remaining oil. On a low heat, cook onions til soft and the add the garlic and cook for a remaining minute. Add the rice and stir continuously. -When the rice turns translucent, add a ladle of hot stock, stirring until it has reduced before you add another ladle. Repeat until all stock is gone and the rice is cooked with a creamy texture. This can take 15-20 mins. -Fold through the cooked peas and half the squash, the mash gently with a fork before adding the rest of the squash and sage. Serving Size:?Serves 3

The nutritional information for Butternut Squash, Pea and Sage Risotto. is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 453.7

• Total Fat: 6.1 g
• Cholesterol: 6.1 mg
• Sodium: 336.9 mg
• Total Carbs: 88.7 g
• Dietary Fiber: 8.2 g
• Protein: 14.1 g

The dietary needs meet for Butternut Squash, Pea and Sage Risotto. is Vegetarian