Butternut squash risotto


  • 200g/7oz leftover butternut squash soup, (from the Butternut squash soup with crisps recipe)
  • 200ml/7fl oz vegetable stock
  • 4 tbsp olive oil
  • 1 onion, chopped
  • 100g/3½oz arborio rice
  • 4 tbsp grated parmesan

1. Combine the leftover butternut squash soup and stock in a pan and warm through. 2. Heat the olive oil in a pan over a low heat and soften the onion. Add the rice to the pan. Cook through for five minutes. 3. Ladle the stock into the rice pan at regular intervals, allowing the rice to absorb ...

View full recipe at SpringPad


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