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Mushroom, squash and blue cheese risotto
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1 tbsp vegetable oil
500g bag frozen essential Waitrose Butternut Squash
1 essential Waitrose Onion, chopped
300g pack essential Waitrose Cup Mushrooms, sliced
200g Waitrose Arborio Risotto Rice
500ml hot vegetable stock
25g pack fresh chives, chopped
75g essential Waitrose Cambozola cheese, diced
1. Heat the oil in a large frying pan and fry the squash and onion, covered for 3 minutes. Stir in the mushrooms and fry for 2–3 minutes. Add the rice.
2. Cook gently for 20 minutes adding the stock a little at a time until the rice is tender and the liquid has been absorbed. Stir in the chives and cheese.
Typical values per serving:
3.8g fibre 9.5g protein
This recipe was first published in January 2014.