Butternut Squash Risotto

Juggling writing with family life can be hard. Easy, healthy, cost effective family meals can help

Juggling writing with family life can be hard. Easy, healthy, cost effective family meals can help

This tasty Butternut Squash Risotto is a favourite of mine

Cheap, easier than I imagined to make and tested on picky kids, it leaves more time to write with less guilt. Would also make a great Valentine dinner starter

Serves 4 and takes about 45 minutes

Small butternut squash, chopped into medium cubes

Medium onion, diced

2 Cloves of garlic, crushed

A splash of olive oil

Parsley, fresh or dried

8 oz (about a medium sized drinking glass full) Arborio rice

1 pint Vegetable Stock

Medium sized tub of Creme Fraiche (low fat works well)

Decent amount of Parmesan (I use Grana Padano), grated

In a large pan sweat the onion, crushed garlic and butternut squash with the olive oil for around five minutes. Stir in the rice, add all the vegetable stock, bring to the boil and then simmer gently (I use a lid on my pan) until all the stock is absorbed by the rice and the rice is cooked (stir occasionally). Add more water if needed. Season with salt, pepper, add the parsley. Right at the end, mix through the creme fraiche and the grated Parmesan or grana padano. Warm and then serve. A side salad and crusty baguette would make great accompaniments.

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Filed under Recipes, Writing and family life

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