By Ben Wise-Fowler
Squash, pea & sage risotto
4 steps
Prep:10minCook:30min
Updated at: Fri, 20 Sep 2024 18:22:21 GMT
Nutrition balance score
Unbalanced
Glycemic Index
58
Moderate
Glycemic Load
79
High
Nutrition per serving
Calories933.2 kcal (47%)
Total Fat27.3 g (39%)
Carbs135 g (52%)
Sugars12.9 g (14%)
Protein32.4 g (65%)
Sodium1416 mg (71%)
Fiber3.5 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Roast the squash in the oven with a drizzle of olive oil and a pinch of salt & pepper until soft, around 30 minutes.
Step 2
Heat 1tbsp olive oil in a pan and add the leeks, fry for 3 minutes. Add the garlic, rice and roasted squash and stir until coated with the rice.
risotto rice250g
Step 3
Add a ladleful of hot stock at a time, stirring until absorbed. Keep adding the stock until it has all been absorbed, this will take around 20 minutes and the rice needs to be stirred constantly.
Ladle
Step 4
Add the peas and sage and stir for a further 5 minutes, stir In the Parmesan, lemon juice and cream then season to taste. Serve hot!
dried sage½ tsp
Notes
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