|Please 'scuse the letter and plug included!|
I used Myfitnesspal to work out the kcals etc. of the ingredients but the site doesn't seem to have recipes syncing with the database so I thought I'd write it down for now.
Parmesan, 12 g
Aborio Risotto Rice, 50 g
1 Vegetable Stock Cube
Butternut Squash 250g approx
1 tsp of Worcester sauce (can be omitted to make fully veggie)
1 tbsp of soy sauce
approx half a pint of boiled water, more if needed.
Cut up butternut squash, bake for 30 mins at 220 degrees C/ gas mark 7.
Then put squash in pan and mash lightly.
Add rice, stock cube, soy sauce and Worcestershire sauce in a pan with about 3/4 of a pint of water.
Simmer for about 15 mins, stirring occasionally, then add most of the Parmesan and keep stirring, add a little more water if it starts to stick. Trust your instincts, it's ready when you can draw a spoon through the base of the pan and the metal appears and the risotto is porridgey. garnish with remaining Parmesan.
Oh my goodness this was amazing!
I have further nutritional data through myfitnesspal though I'm not 100% on values.
sodium 626 mg
sugar: 6 g