Butternut Risotto
Ingredients
Main Ingredients
3 Tbsp: Parsley, Fresh Leaf, Finely Chopped
1 Tbsp: Margerine, Flora Pro-Active
4 Cube: Stock, Chicken Stock (Knorr)
5 g: Cheese, Feta, Chopped
1 Seasoning: Salt, Sea Coarse
1 Whole: Onion, Brown (Fresh), Finely Chopped
1 Seasoning: Pepper, Corn Black, Crushed
1 Seasoning: Curry, Powder
300 g: Rice, Basmati
1 Whole: Butternut Squash, Fresh, Finely Chopped
1 Tbsp: Oil, Olive Oil
Method
Fry onion in olive oil and butter. Add rice and mix well with butter and onion mixture. Add butternut, mix well, Add chicken stock (3 cups) not all at once, one cup at a time - once stock has cooked away add next cup
Stir mixture often Add curry to taste Season to taste with salt and pepper.
Rice swells to absorb the stock, it must be soft when ready. Serve with feta and finely chopped parsley.