Vegetarian

Butternut squash and tomato risotto is for Lunch.

Butternut squash and tomato risotto takes several minutes to prepare.

Butternut squash and tomato risotto takes several minutes to cook.

Butternut squash and tomato risotto makes 4 servings.

The ingredients for Butternut squash and tomato risotto are:

1 tablespoon extra virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, crushed
1 1/2 cups diced butternut squash OR pumpkin
1 cup white risotto rice
1 small red chilli, sliced
9 cups vegetable stock
1 cup pur?ed tomatoes
dash of freshly ground black pepper
1/2 cup Parmesan (or vegetarian equivalent) cheese, to garnish

Here is how you make Butternut squash and tomato risotto:

1. Heat the oil in a non-stick pan and fry the onion and garlic until soft.2. Add the butternut squash (or pumpkin), rice and chilli and gradually stir in the stock. Each time the stock is absorbed, stir in a little more.3. Repeat until all the stock has been absorbed.4. Add the pur?ed tomatoes to the pan, season with black pepper and continue cooking until the rice is fully cooked.5. Transfer to serving plates and garnish with the cheese.Serving Size: Makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user DOOBRIE.

The nutritional information for Butternut squash and tomato risotto is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 256.6

• Total Fat: 7.6 g
• Cholesterol: 9.9 mg
• Sodium: 487.8 mg
• Total Carbs: 29.2 g
• Dietary Fiber: 4.3 g
• Protein: 8.6 g

Butternut squash and tomato risotto is Italian cuisine.

The dietary needs meet for Butternut squash and tomato risotto is Vegetarian