Butternut Squash Risotto

Name: Butternut Squash Risotto
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 small butternut squash, peeled and cut into cubes; 1 onion, diced; 2 cloves garlic, minced; 1 cup Arborio rice; 4 cups vegetable broth; 1 cup frozen peas; ¼ cup grated parmesan cheese; 2 tbsp butter; Salt and pepper to taste

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This risotto is bursting with flavour due to the combination of sweet butternut squash, aromatic onions and garlic, creamy parmesan cheese, and the addition of peas, which bring a vibrant freshness. The slow cooking process allows the flavors to meld together, resulting in a rich and satisfying dish.

Butternut Squash Risotto

Rated 5.0 stars by 1 users

Servings

4

Prep Time

15 minutes

Cook Time

30-40 minutes

Calories

350

Author

The Cancer Cookery School

A great recipe on its own or use it as a base to really build up the flavour profile and layer in extra ingredients.

Ingredients

1 small butternut squash, peeled and cut into cubes
1 onion, diced
2 cloves garlic, minced
1 cup Arborio rice
4 cups vegetable broth
1 cup frozen peas
¼ cup grated parmesan cheese
2 tbsp butter
Salt and pepper to taste

Directions

In a large pot or Dutch oven, sauté the onion and garlic in a bit of oil until fragrant.
Add the butternut squash and Arborio rice to the pot. Stir to combine.
Add 1 cup of the vegetable broth and stir continuously until it is absorbed by the rice. Continue adding the broth 1 cup at a time, stirring continuously, until the rice is cooked through and the risotto is creamy.
Stir in the frozen peas and cook for an additional 2-3 minutes, or until the peas are heated through.
Stir in the grated parmesan cheese and butter. Season with salt and pepper to taste. Serve hot.

Recipe Note

For dry mouth & throat: Add extra stock when serving to make the risotto a little bit soupy. You could also drizzle through olive oil or add a big knob of butter for extra moisture in the mouth.

For difficulty chewing & swallowing: Drizzle through olive oil or add a big knob of butter for extra moisture in the mouth and easier swallowing. Adjust the consistency with stock after serving to suit. You could blend as little or as much as needed to suit too.

For sore mouth: Blend to reduce the amount of chewing and time food spends in the mouth. You could also substitute risoni or another small pasta for the rice. This will make the dish extra soft. Cook the pasta according to packet instructions in stock and add to remaining ingredients.