WW Butternut squash risotto POINTS® value | 4 Servings | 4 Preparation Time | 15 min Cooking Time | 30 min Level of Difficulty | Easy
main meals | A deliciously creamy risotto is not hard to make. The secret is to be patient - and to use the right kind of rice. Ingredients 1 tablespoon olive oil 175 g dried rice, (risotto rice) 6 portion spring onions, trimmed and chopped 1 clove garlic, crushed 1/4 teaspoon cumin seeds, or ground cumin 350 g butternut squash, (1 small butternut), peeled, deseeded and cubed 100 g mushrooms, sliced 100 ml wine, (dry white wine) 850 ml fresh stock, vegetable 2 tablespoon parmesan cheese, finely grated 2 heaped tablespoon cooked frozen peas, thawed 12 large leaf basil, torn, plus a few to garnish 2 pinch salt, and freshly ground black pepper Instructions 1. In a large saute pan or saucepan, heat the olive oil and add the rice. Cook over a low heat for about 2-3 minutes, stirring all the time until the rice looks translucent, but not brown. 2. Add the spring onions, garlic, cumin seeds or ground cumin, butternut squash amd mushrooms. Cook gently for a further 4-5 minutes, stirring frequently. 3. Pour in the white wine and let it bubble up for a few moments. Add a couple of ladelfuls of hot stock. Stir well, then cook over a medium heat for 20-25 minutes, gradually adding the remaining stock a ladelful at a time, until the rice is tender. 4. Add the grated parmesan, the peas and the torn basil leaves, stirring them through gently. Check the seasoning, adding salt and pepper if needed, then serve, garnished with more basil leaves. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
