Spiced Butternut Squash Risotto?>4.0/5 (Based on ">1802 reviews)
A delicious, warming dish for cold winter nights, or a healthy and wholesome dish for a long summer evening - our gluten-free Spiced Butternut Squash Risotto works well at any time. Our kit contains delightful blend of warm spices and a roasted garlic paste - we're particularly fond of the cinnamon and chilli blend in this dish – the flavour combination here certainly had us coming back for seconds!
Cook our delicious Spiced Butternut Squash Risotto in just Minutes
We’ve sourced and blended all of the unique flavour ingredients to make our authentic Spiced Butternut Squash Risotto. We bring these all together in a recipe kit, which consists of 3 flavour pots; a Roasted Garlic Paste pot, a Vegetable Stock pot and a Risotto Spice Blend pot. Simply follow our recipe, adding a few items from your fridge, to cook this delicious Spiced Butternut Squash Risotto in just 25 minutes.
How Our Recipes Kits Work
We provide flavour ingredients:
- Roasted Garlic Paste
- Vegetable Stock
- Risotto Spice Blend
Your shopping list for 2 servings:
- 1 small onion
- 350g butternut squash
- 150g arborio risotto rice
- 20g Parmesan
- 30g pine nuts (optional)
- 2slices of prosciutto (optional)
- Handful of Parsley
Our 25 minute recipe
Heat the oven to 200C / fan 180C / gas 6.
Toss the butternut squash in a little oil and a pinch of salt on a baking tray and cook in the oven for 20mins.
Mix 750ml of boiling water with the VEGETABLE STOCK in a jug. Keep aside.
Start the risotto
Heat a little oil in a pan over a medium-high heat and fry the onion for 3 mins, until soft.
Then add the ROASTED GARLIC PASTE and mix well.
Add the rice and stir for 1 min, then sprinkle in the RISOTTO SPICE BLEND and mix well.
Ladle in the stock
Start to add the stock (2 ladles at a time), stirring often and cooking over a medium heat until the liquid has been absorbed each time before adding more. This should take around 15-20 mins.
Finish the risotto by stirring in the butter and most of the parmesan. Then mix through the parsley and the oven-roasted butternut squash pieces.
Serve the risotto with the torn strips of prosciutto and pine nuts on top (if having).
Sprinkle with more parmesan.
Spiced Butternut Squash Risotto Reviews
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