Vegetarian

Butternut Squash Risotto (dairy free) is for Dinner.

Butternut Squash Risotto (dairy free) takes 30 minutes to prepare.

Butternut Squash Risotto (dairy free) takes 30 minutes to cook.

Butternut Squash Risotto (dairy free) makes 6 servings.

The ingredients for Butternut Squash Risotto (dairy free) are:

1 tbl sp Rapeseed oil or Flaxseed,
175g leeks, sliced,
1 clove of garlic, chopped,
380g butternut squash, peeled and cubed,
350g arborio risotto rice,
1 to 1.5 litres of vegetable stock (I used Marigold Organic Swiss Vegetable Bouillon powder, 4 tsps)
200 ml white wine

Here is how you make Butternut Squash Risotto (dairy free):

Fry the leek and garlic in the oil gently until golden. Add the butternut squash until it starts to soften. Add the arborio rice and stir for a minute or two. Turn the heat low and gradually add the stock one ladle at a time until all absorbed - this should take about 20 mins. Add the white wine and stir until this is thick and ready to serve.Serving Size: Makes 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user LITTLEIM.

The nutritional information for Butternut Squash Risotto (dairy free) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 291.3

• Total Fat: 2.4 g
• Cholesterol: 0.0 mg
• Sodium: 15.4 mg
• Total Carbs: 11.2 g
• Dietary Fiber: 2.4 g
• Protein: 1.1 g

Butternut Squash Risotto (dairy free) is Italian cuisine.

The dietary needs meet for Butternut Squash Risotto (dairy free) is Lactose Free