Mushroom, squash and blue cheese risotto

  • Vegetarian


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.

  • Total time: Ready in 30 minutes 30 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1,582kj/376kcals
Fat 13.4g
Saturated Fat 5.9g
Carbohydrate 54.4g
Sugars 8.4g
Salt 1.6g

3.8g fibre 9.5g protein

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4 stars

Average user rating Based on 9 ratings

This recipe was first published in Tue Jan 21 11:15:00 GMT 2014.