Acorn or Butternut Squash Risotto |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This risotto is easy and fairly quick after you peel and cut up the squash. Good healthy alternative. Could be used as a main meal or a side dish Ingredients:
1 small squash or 1 small butternut squash or 1 small acorn squash, your favorite |
1 3/4 cups 10 minute brown rice |
2 cups frozen mixed vegetables |
1 vegetable stock cube (or chicken if you prefer) |
2 cups water or 2 cups white wine, approximately |
pepper, to taste |
chinese five spice powder, to taste |
Directions:
1. Peel the squash and cut into 1 cubes.
2. Put them under the broiler to toast.
3. Boil the rice with liquid and flavoring.
4. Heat up a large fry pan and scold the mixed veg on it with no liquid.
5. When the squash is browned to your taste put it in the microwave with a couple of spoons of water and zap until tender- takes about 4.
6. 5 minutes.
7. While the squash is zapping mix the cooked rice in with the mixed veg.
8. Stir in whatever seasoning you feel like using.
9. it should now be on a low heat- just to keep everything warm.
10. When the squash is done toss it in and mix it up- and serve.
11. Salt or soy sauce or whatever to taste.
12. it took about 15-20 mins to do.
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