Simple squash and feta risotto

Name: Simple squash and feta risotto
Total time: 3600 s
Yield: 3 servings
Cuisine: British
Ingredients: 200 g risotto rice; Knob butter; 700 ml vegetable stock; 300 ml water; 500 g butternut squash; Pack feta

Chris Jacobs @moustache

Manchester

This has to be the simplest but tastiest risotto I’ve ever made! So happy with how it turned out 😊. It’s another #lowfibre special!

Chris Jacobs @moustache

Manchester

This has to be the simplest but tastiest risotto I’ve ever made! So happy with how it turned out 😊. It’s another #lowfibre special!

Saved

Ingredients

1 hour

3 servings

200 grisotto rice
Knobbutter
700 mlvegetable stock
300 mlwater
500 gbutternut squash
Packfeta

Saved

Steps

1 hour

1

Peel and chop up the squash. Add some oil and roast in the oven for 30 minutes.
2

Meanwhile, add the stock to a pan and keep simmering on a low heat. Melt butter in another pan.
3

Add rice to the butter and stir for a minute.
4

Add a ladle of stock to the rice and stir constantly. When the stock has evaporated add some more. Repeat until it’s all gone.
5

You want the rice to have a very slight bite to it. Use the water if it’s still too chewy after the stock has run out.
6

Add squash and most of the feta to the rice. Mix well.
7

Add a little bit of feta on top of the risotto to serve. Enjoy!