Waitrose

Autumn veg risotto

Ingredients

1 tbsp oil
500g bag frozen essential Waitrose Butternut Squash
1 essential Waitrose Onion
300g arborio rice
800ml hot vegetable stock
200g frozen essential Waitrose Broad Beans
50g walnut pieces

Method

1. Heat 1 tbsp oil in a large frying pan, add 500g bag frozen essential Waitrose Butternut Squash and 1 essential Waitrose Onion, chopped, and fry for 4-5 minutes, cutting any larger pieces of squash in half if required. Stir in 300g arborio rice and cook for 1 minute.

2. Gradually add 800ml hot vegetable stock a ladle at a time, allowing the liquid to be absorbed before adding the next one.

3. This should take 15 minutes. Stir in 200g frozen essential Waitrose Broad Beans and 50g walnut pieces and simmer for 5 minutes until the rice is tender and liquid has been absorbed.

4. Season to taste. Serve with 50g grated Parmesan or vegetarian Cheddar, if you like.

Autumn veg risotto
  • Total time: Ready in 30 minutes 30 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 2037.608kJ
487kcals
Fat 13.8g
Saturated Fat 1.3g
Carbohydrate 78.4g
Sugars 9.3g
Salt 1.6g

without cheese to serve

Click here for more information about health and nutrition

3 stars

Average user rating Based on 10 ratings

This recipe was first published in Mon Oct 10 15:23:00 BST 2011.