Spiced Butternut Squash Risotto with Stem Ginger
Serves: 2
Don't let the quick and easy nature of this recipe deceive you, it's crammed full of flavour!
Ingredients:
2 red chillies, finely chopped 200g butternut squash, chopped 1 tbsp freshly grate ginger 1 bunch spring onions, cut into rings ¾ cup short grain rice 3-4 cups of vegetable stock 2 tbsp butter Salt and pepper 30g Opies Stem Ginger in Syrup, choppedmethod:
- In a saucepan, melt the butter and then add the white part of the spring onions, butternut squash, chopped chillies and ginger. Sauté for about 4 minutes.
- Now add the rice. Mix well until well coated. Then add 1 and a half cups of stock. Mix well and let it cook on a slow simmer. Continue adding the rest of the stock in ½ cups until the rice is cooked but still has a little bite. Add salt and pepper to taste.
- Mix the green parts of the spring onion a few minutes before serving, reserving some for garnish.
- Drizzle with ginger syrup (from the jar) to taste.
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