Whenever I ask my (very picky) middle child what she would like for tea, she ALWAYS says Butternut Squash Risotto. This recipe was one I first cooked while doing a detox (super healthy) but it has been doctored slightly since and the result is still very healthy, low fat and full of vitamins, but also truly delicious and perfect winter comfort food.
Don’t be put off by the risotto title, this is super easy one pot cooking which you can have on the table in 45 mins from start to finish.
(A note on short grain brown rice, I was introduced to this when doing a detox and am a convert! It is really delicious with a great nutty taste. If you don’t like brown rice or pasta, please give this a go, my kids love it and that has to be a good recommendation (especially picky middle child!). You can buy it at Holland and Barratt or any health food shop. There are many, many health benefits and if you would like to know more, read the detox details.)
1 Butternut squash
2 tbsps olive oil
1 large onion
1 clove garlic
500g short grain brown rice
1 1/2 litres vegetable stock (Marigold Swiss Bouillon is great)
100 g Parmesan cheese, grated
- To start, prepare the butternut squash, it can be tricky to peel, so I cut it into large pieces, remove the seeds and stringy bit, then microwave it for 5 mins on high, or until soft (you may have to do this in 2 batches). The peel should then come off easily and you can cut the flesh into chunks.
- Now chop the onion and garlic and fry in the olive oil until soft, add the rice and cook gently for 2 mins. Then add the stock and bring to the boil, reduce the heat, put on a lid and simmer for 30 mins. (After 20 mins, stir to make sure the rice is not sticking to the bottom). Check the rice and if it is still too hard, add some more stock and cook for a further 5 mins.
- To finish, add half to two thirds of the Parmesan cheese and stir to melt.
- Serve with the rest of the Parmesan sprinkled over and some green vegetables like broccoli or green beans.