Quick tomato & squash risotto

  • Preparation time: 10 minutes
  • Cooking time: 15 minutes
  • Total time: 25 minutes 25 minutes

Serves: 2


150g Gallo Organic Arborio Risotto Rice
250g frozen butternut squash
75g Sacla’ Intenso Stir In Tomato & Mascarpone Sauce
100g Waitrose Popped Garden Peas
½ x 25g pack basil, torn


1. Place the risotto rice in a medium saucepan with 460ml water, and bring to the boil. Cover and simmer for 8 minutes.

2. Add the squash and tomato and mascarpone sauce, and cook for a further 6 minutes. Stir in the peas and cook for 1-2 minutes uncovered until the rice is tender.

3. Stir in the basil and serve.