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Quick tomato & squash risotto
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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.
Typical values per serving:
This recipe was first published in August 2015.