Description
A warming autumnal dish of arborio rice with frozen butternut squash, chestnuts and Parmesan cheese.
Ingredients
Scale
- 1 butternut squash (about 500g), peeled and cut into chunks
- 200g chestnut mushrooms, sliced
- 1 medium onion, finely chopped
- 2 garlic cloves, crushed
- 1 tbsp fresh thyme, leaves only
- 2 tbsp lower-calorie olive oil
- 200g instant wholegrain brown rice (or 200g dried arborio rice)
- 1 veg stock cube, made up to 800ml
- 150g cooked chestnuts
- 50g parmesan, grated
- handful fresh sage, leaves picked and roughly chopped
- olive oil, for drizzling
Instructions
- Heat oven to 200C/180C fan/gas 6. Toss the squash with 1 tbsp oil and roast for 20-25 mins or until tender and golden. Set aside.
- While the squash cooks, heat the remaining oil in a large pan. Add the onion, garlic and thyme, and fry for 5-7 mins until softened. Stir in the mushrooms and rice, and cook for 1-2 mins. Add the stock a ladleful at a time, stirring constantly until each addition is absorbed before adding the next. Once the rice is cooked (al dente) and creamy, about 20-25 mins, stir in the parmesan and chestnuts.
- Fry the sage leaves in a little oil until crisp, then scatter over the top. Serve with roasted squash.
Notes
Serve with a side salad or crusty bread. You can use cooked chestnuts from a vacuum pack for ease.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Method: Main course
- Cuisine: Italian
Nutrition
- Calories: 450
- Sugar: 10g
- Fat: 15g
- Carbohydrates: 60g
- Protein: 15g