Little Ones butternut squash risotto

This fantastic squash risotto makes a big batch, so half can be frozen for another day.

Serves: 2 adults and 2 toddlers (2 batches)

Preparation time:  10 minutes

Cooking time:  30 minutes

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You will need

  • 1 tablespoon olive oil
  • 1kg Sainsbury's butternut squash, peeled, deseeded and cut into 1cm cubes
  • 1 large onion, peeled and finely chopped
  • 1 garlic clove, crushed or finely grated
  • 500g Sainsbury's arborio risotto rice
  • 1.5 litres low salt vegetable stock, hot
  • 300g Sainsbury's frozen garden peas
  • 25g pack Sainsbury's fresh dill, chopped
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Recipe Information

Step by step guide to making Little Ones butternut squash risotto

  1. Heat the oil in a large pan. Add the butternut squash and cook for 5 mins, stirring over a medium heat.
  2. Add the onion and garlic and cook for a further 5 minutes until the onion is translucent.
  3. Add the rice and stir for 1 minute to heat, then add a ladleful of stock and stir. Cook until the rice absorbs the stock before adding more, a ladleful at a time.
  4. Continue cooking for 10-15 minutes, stirring, until the rice is almost cooked and all of the stock has been absorbed. Stir in the peas and dill.
  5. Cool half the rice on a baking sheet and when cold put into a freezerproof container and freeze for up to 3 months. Defrost thoroughly and reheat until piping hot to serve.
  6. Cook the remaining rice for a further 4-5 minutes until just tender. Season with freshly ground black pepper and serve.

* Nutritional information based on an adult's portion only.

* Nutritional information based on an adult's portion only. Find out more about family nutrition from Little Ones.

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Nutritional information for Little Ones butternut squash risotto

Nutritional information for Little Ones butternut squash risotto

Nutrition type per serving
Calories 859 kcal
Total Fat 6.4g
Saturated Fat 0.9g
Salt 0.125g
Sugar 20.9g

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