Slide 1 - Food a fact of life

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roasted butternut squash risotto

© British Nutrition Foundation 2006 www.nutrition.org.uk/lifeskills

Ingredients

1 x butternut squash

½ red chilli, deseeded and chopped

2x10ml spoon olive oil

1 red onion, chopped

2 cloves garlic, chopped

250g risotto rice

1-1.5 litres vegetable stock

1 x 15ml spoon parmesan, grated

1 x 15ml spoon sage, chopped

© British Nutrition Foundation 2006 www.nutrition.org.uk/lifeskills

Equipment

Chopping board, knife, baking dish, frying pan, spoon, weighing scales, measuring jug.

© British Nutrition Foundation 2006 www.nutrition.org.uk/lifeskills

Method

1. Preheat the oven to 200oC or gas mark 6.

2. Cut the butternut squash in quarters or into large pieces – place into a baking dish.

© British Nutrition Foundation 2006 www.nutrition.org.uk/lifeskills

3. Stir in 1 clove of garlic, chilli and 1x10ml spoon of oil. Roast for 40 minutes.

© British Nutrition Foundation 2006 www.nutrition.org.uk/lifeskills

4. Fry the onion and garlic in the remaining oil for 4 minutes.

© British Nutrition Foundation 2006 www.nutrition.org.uk/lifeskills

5. Stir in the rice.

© British Nutrition Foundation 2006 www.nutrition.org.uk/lifeskills

6. Add a little of stock at a time. Wait for the stock to be adsorbed. Stir constantly.

7. Continue adding the stock until the rice cooks – this will take 20-30 minutes.

© British Nutrition Foundation 2006 www.nutrition.org.uk/lifeskills

8. Scoop out the butternut squash flesh from the skin.

© British Nutrition Foundation 2006 www.nutrition.org.uk/lifeskills

9. Stir the roasted butternut squash, parmesan and sage into the rice.

© British Nutrition Foundation 2006 www.nutrition.org.uk/lifeskills

10. Serve.

© British Nutrition Foundation 2006 www.nutrition.org.uk/lifeskills

© British Nutrition Foundation 2006

© British Nutrition Foundation 2006 www.nutrition.org.uk/lifeskills

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