Pea & Butternut Squash Risotto
Top Tip: Swap peas for thinly sliced asparagus.
Serving Suggestion
Add chilli and garlic to give the risotto more flavour.
| Preparation time: | Cooking time: | Recipe makes: |
|---|---|---|
| 10 -15 minutes | 30 -35 minutes | 2 portions |
| Calories per portion (kcal) |
Protein per portion (g) |
Phosphorus (mg)/(mmol) |
Potassium (mg)/(mmol) |
Sodium (mg)/(mmol) |
|---|---|---|---|---|
| 584 | 13 | 276 / 8.8 | 431 / 11 | 154 / 6.6 |
Ingredients:
30g Unsalted butter
30g Onion, peeled and finely chopped
60g Butternut squash, finely diced
150g Risotto rice
½ A very low salt vegetable or chicken stock cube
300ml Boiling water
180ml Pro-Cal shot neutral (1 ½ bottles)
75g Frozen green peas
30g Full fat cream cheese with garlic and herbs
Method:
1 Melt the butter in a wide heavy bottomed pan on medium heat. Add the onion and butternut squash, cook for 5 minutes until softened.
2 In a bowl, dissolve stock cube into the boiling water to make a liquid stock.
3 Add the rice to the pan and stir. Add one ladle of stock to the pan, bring to the boil while stirring. Add another ladle when the liquid has been absorbed. Continue in this way until all the stock is used and the rice is just tender.
4 Add half of the Pro-Cal shot [90ml] to the pan and simmer gently while stirring. Add remaining Pro-Cal shot and simmer until reduced and thickened.
5 Meanwhile, boil the peas thoroughly in a pan of water.
6 Stir the cream cheese into the risotto until just melted. Drain peas, add to risotto and continue to cook for 2 minutes before serving.
Pro-Cal shot is a Food for Special Medical Purposes and must only be used under medical supervision. Pro-Cal shot is for the dietary management of disease related malnutrition. Suitable from 3 years of age onwards. Not suitable as a sole source of nutrition. Pro-Cal shot contains Milk (Milk protein, lactose) and Soya (Soya lecithin).
