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Butternut Risotto

  • 4
  • Easy
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Recipe Ingredients

  • 1 tbsp oil
  • 2 medium shallots
  • 3 cloves garlic
  • 4 leaves sage
  • ¼ tsp salt
  • 2 cups arborio rice
  • 4 cups vegetable stock
  • 450g butternut
  • ½ cup grated Parmesan
  • ¼ tsp salt
  • ¼ tsp pepper

Recipe Directions

  1. In a pressure cooker on medium in 1 tbsp oil, cook 2 medium shallots, chopped, 3 cloves garlic, chopped, 4 leaves sage, chopped, and ¼ tsp salt for 2 minutes.
  2. Add 2 cups arborio rice and cook for 2 minutes, stirring. Add 4 cups vegetable stock and 450g butternut, chopped. Lock lid and cook under high pressure for 6 minutes.
  3. Release pressure and stir in ½ cup grated Parmesan, ¼ tsp salt and ¼ tsp pepper.

EACH SERVING About 1 950kJ, 11g protein, 91g carbohydrate, 7g fat (2g saturated), 5g fibre.


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