Butternut Squash Risotto

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Difficulty Cost Time Age Person Event
Easy
Absolutely Free
30 Minutes
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This week’s NutriPic on Facebook was risotto or spaghetti bolognese and risotto won the race so I’ve created this sublimely delicious, healthy butternut squash option. It does take a little bit of preparation as you have to activate the quinoa overnight by soaking it in water, but it’s definitely worth it.

Nutritional yeast adds to the deliciousness by adding a cheese like flavour to the dish. You can get this in most health food stores, I’d recommend adding it a tablespoon at a time, until you reach the flavour you desire.

Don’t miss out on next week’s NutriPic vote – head to Facebook to choose what healthy recipe you’d like.

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You Will Need...

  • 2 x butternut squash
  • 1 1/2 cup/250g white quinoa
  • 4 handfuls frozen peas
  • 1 onion
  • Handful pine nuts
  • 2 garlic cloves
  • 4 tbsp. nutritional yeast
  • 1 tbsp. apple cider vinegar
  • 1 tsp. dried oregano
  • Chopped coriander

Step by Step Instructions

  • Step 1

    Activate the quinoa overnight by soaking in 500ml of water (leave for at least 8 hours)
    Preheat the oven to 170C.
    Chop the butternut squash in half and place on a baking tray. Bake for 45 mins (or until softened) then remove from the oven and leave to cool.
    Once cooled scoop out the squash and place in a food processor. Process until completely pureed.
    Fry the onion in a saucepan over a medium heat for 6-7 mins (until softened) then add in the chopped garlic cloves and dried oregano and leave for a further 1-2 mins.
    Drain the quinoa and add to the saucepan along with the frozen peas, butternut squash puree, nutritional yeast, apple cider vinegar and chopped coriander. Mix well then leave on a medium heat for 5 mins, stirring occasionally.
    Meanwhile gently fry the pine nuts for 1-2 mins, until golden.
    Plate up the risotto and garnish with pine nuts and coriander.

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