anj_i_am
Anj-tastic
Butternut squash risotto
(invented by me and my boy)
You will need:
Risotto rice (we used 200g (10pp each) for 2 but those are huge portions. You could lower the pp by having less rice and having a salad or veggies on the side).
Butternut squash
Wine (about 80ml)
Stock cube
Onions
Garlic
Orange pepper
Couple of teaspoons of oil
Put the squash in the oven and roast until soft. I like to add a few chili flakes and crushed garlic to the squash, but you can leave it plain.
Meanwhile, dice the onions, pepper and garlic.
Fry vegetables in the oil
Add rice
Add wine
Add stock a little at a time until it is all absorbed by the rice
When the squash is ready take it out of the skin and mash.
Add squash to risotto when you have used all the stock.
With 200g rice i point it at 25 for the whole dish, so 13 pp per serving. I pointed mine at 14pp coz i think we used a bit more wine. Yummy.
(invented by me and my boy)
You will need:
Risotto rice (we used 200g (10pp each) for 2 but those are huge portions. You could lower the pp by having less rice and having a salad or veggies on the side).
Butternut squash
Wine (about 80ml)
Stock cube
Onions
Garlic
Orange pepper
Couple of teaspoons of oil
Put the squash in the oven and roast until soft. I like to add a few chili flakes and crushed garlic to the squash, but you can leave it plain.
Meanwhile, dice the onions, pepper and garlic.
Fry vegetables in the oil
Add rice
Add wine
Add stock a little at a time until it is all absorbed by the rice
When the squash is ready take it out of the skin and mash.
Add squash to risotto when you have used all the stock.
With 200g rice i point it at 25 for the whole dish, so 13 pp per serving. I pointed mine at 14pp coz i think we used a bit more wine. Yummy.
