zoom Quick tomato & squash risotto

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    Quick tomato & squash risotto

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    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. 

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