I don’t often post a recipe, but this one is worth it! I was kindly sent a smoked garlic bulb as part of my Foodie Penpals package last month, so I went on an internet surf for a recipe. I came across a butternut squash and smoked garlic risotto. I included it on the meal plan for the week, and I looked forward to it all day today!
Get ready for Hurricane Tub to hit the kitchen! Honestly, it looks like a whirlwind passed through when I cook (it’s worse when I bake though).
Without further ado…
1 tablespoon olive oil
1 onion, chopped
3 cloves of smoked garlic (or 3 teaspoons Very Lazy Smoked Garlic)
½ medium sized butternut squash, peeled, deseeded and cut into 1cm cubes (about 375g)
1 litre vegetable or chicken stock
325g risotto rice
150ml dry white wine (1 of the small bottles)
100g rounds goats’ cheese (original recipe called for 200g, but we found 100g was enough)
125g baby leaf spinach (we used two balls of frozen chopped spinach)
Salt and freshly ground black pepper
- In a large saucepan (or a wok), heat the oil, then stir in the onion and garlic and cook for 2-3 minutes, until the onion has softened.
- Stir in the butternut squash and cook for a further 3-4 minutes, until starting to brown. Add 4 tablespoons of the stock, cover the pan for 5 minutes.
- Add the rice and cook for 2 minutes, then pour in the wine and cook for 2-3 minutes until absorbed. Stir in the stock, a reasonable splash at a time, stirring constantly, until most of the liquid has been absorbed (be prepared for this to get quite heavy!)
- Roughly chop the cheese and stir in to the rice. Season well. If more liquid is required stir in hot water. The risotto is ready, when the butternut squash and rice grains are tender.
- Remove from the heat and stir in the spinach. Serve immediately. If you opened for the extra cheese, top the risotto with cheese slices and freshly ground black pepper.
According to My Fitness Pal, per portion it is 512 kcal, 86g carbs, 10g fat, 14g protein and 11g sugar. In Slimming World syns, I have calculated it to be 7 syns per portion (4 syns for 25g soft goat’s cheese, 1.5 syns for the olive oil, 1.5 syns for the white wine – dry).
It makes up 4 generous (and incredibly tasty) portions. We have it again for lunch tomorrow!
Meanwhile… I have a pretend cassoulet in the oven for tomorrow’s tea. How organised am I!