This meal is nice because you get the double comfort factor of the butternut squash and the risotto rice. This isn’t my favourite risotto recipe, I’m not sure if the flavours completely work, I think the peas make it taste a bit odd, but then having said that I do like that there are lots of different vegetables in this dish. The butternut squash as well as being comforting is rich in betacarotene which has powerful antioxidant properties, helping protect against heart disease and cancer and it is also good for the skin and can be converted into vitamin A in the body. This dish also provides lots of vitamin C, folate and vitamin E. This recipe is wheat free, gluten free, dairy free and sugar free and is suitable for vegetarians, vegans and those following a detox. This is from Carol Vorderman’s “Detox Recipes“.
Makes 4-6 servings
- 3 tablespoons extra virgin olive oil
- 1 large onion, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 300g arborio rice
- 1 litre hot vegetable stock
- 350g butternut squash, peeled, deseeded and cut into 1/2 inch pieces
- 1 medium courgette, diced
- 125g fresh or frozen peas
- 1 tablespoon fresh chopped parsley
- Sea salt and black pepper
- 30g flaked toasted almonds
Heat the olive oil in a large pan. Add the onion and cook for 2 minutes until translucent. Stir in the spices and continue cooking for a further minute.
Add the rice and stir with a wooden spoon until the grains are coated with the oil. Add the hot vegetable stock one ladle at a time, stirring and simmer for 10 minutes.
Add the butternut squash and courgette and continue cooking for a further 5 minutes.
Ad the peas and continue cooking for a further 5 minutes until all the liquid has been absorbed and the rice is tender but firm in the centre.
Stir in the parsley and season to taste. Spoon the risotto into s serving dish and scatter the almonds over.