Butternut Squash Risotto Recipes

Cooking Time: 15 - 30 mins
Serves: 2   

Ingredients

190g jar Sacla' Butternut & Parmesan Sauce for Risotto
200g risotto rice
1 vegetable stock cube
large knob butter
few Parmesan shavings
salt & freshly ground black pepper

Instructions

1 Empty the Butternut Squash & Parmesan risotto sauce into a large saucepan. Add the rice, stock cube and 3 empty jars worth (600ml) of water. Bring to the boil, then reduce down to a simmer and cook for 15-20 minutes, stirring frequently until creamy but the rice still has some 'bite'. If the risotto looks too dry before it has finished cooking just add a splash of extra boiling water.

2 Then simply stir a knob of butter into the risotto, season well and divide between 2/3 warm bowls. Shower with Parmesan and serve. Buonissimo!

VARIATION

Top with crispy (grilled or fried)slices of chorizo and some flat leaf parsley.