• 1 tbsp olive oil
  • 1 kg butternut squash, peeled, deseeded and cut into cubes
  • 1 large onion, peeled and finely chopped
  • 1 clove garlic, crushed
  • 2 low-salt vegetable stock cubes
  • 500 g arborio risotto rice
  • 300 g frozen garden peas
  • 25 g pack fresh dill, chopped


  1. 1

    Heat the oil in a large pan. Add the butternut squash and cook for 5 mins, stirring over a medium heat. Add the onion and garlic and cook for a further 5 mins until the onion is translucent. Meanwhile make up 2 litres of stock using the stock cubes.

  2. 2

    Add the rice and stir for 1 min to heat, then add a ladleful of stock and stir. Cook until the rice absorbs the stock before adding more, a ladleful at a time. Continue cooking for 10-15 mins, stirring, until the rice is almost cooked and all of the stock has been absorbed.

  3. 3

    Stir in the peas and dill. Cool half the rice on a baking sheet and when cold put into a freezerproof container and freeze for up to 3 months. Defrost thoroughly and reheat until piping hot.

  4. 4

    Cook the remaining rice for a further 4-5 mins until just tender. Season with freshly ground black pepper and serve. Top with parmesan shavings, if desired.

Nutritional Details

Each serving provides
  • Energy 1252kj 299kcal 15%
  • Fat 2.6g 4%
  • Saturates 0.4g 2%
  • Sugars 8.0g 9%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 247kj/59kcal

Each serving provides

58.0g carbohydrate 5.2g fibre 8.5g protein

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