Risotto with squash, peas and red pesto
Risottos are quick to cook and taste so good. The short grained rice, soak in all the flavours and it’s flexible enough to play a round with a multitude of ingredients. This version uses Butternut squash which is a great alternative to meat and is finished with some Red pesto which I’ve gone gaga about. Try the Pea & mint risotto which is served with green pesto It’s a lovely summer dish.
Servings: people
Ingredients
- 1 whole Onion peeled & diced (£0.13)
- 2 cloves garlic peeled & minced (£0.06)
- 200 grams Arborio Rice (£0.40)
- 1 stock cubes Vegetable stock 350ml (£0.13)
- 200 grams Butternut squash peeled & diced (£0.29)
- 150 ml White wine (£0.70)
- 10 ml olive oil (£0.05)
- 5 grams Thyme teaspoon (£0.22)
- Salt & Pepper
- 150 grams Peas cup (£0.20)
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Prep Time: 10
Cook Time: 20 minutes
- Prepare the squash, coating in half the oil, season add thyme and roast in a roasting tin for about 35 minutes or until browned.
- Heat the olive oil, then fry the diced onion for a couple of minutes. Add the rice coating it in the oil, then toss in the garlic.
- Introduce the stock and wine gradually, The rice will soak up the liquid and takes about 15-20 minutes to cook. It should still have a little bite in it and be creamy.
- Remove the squash from the oven and add with the peas to the rice, season with salt & pepper.
- Dress with a big dollop of red pesto and serve.
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