Baxters Butternut Squash Risotto

Using Baxters Hearty Butternut Squash, Sweet Potato, Chilli & Lime Soup is a great way to save time - no more peeling and chopping butternut squash!

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Baxters Approved Baxters Butternut Squash Risotto image

Method

  1. In a large pan, heat the oil and half the butter together, then add the onion and garlic and sauté for 2-3 minutes.
  2. Add the rice and herbs and stir until the grains are coated with butter. Add the wine and cook over a medium heat, stirring until most of the liquid has been absorbed.
  3. Add half the hot stock and continue to cook, stirring occasionally until the liquid has been absorbed by the rice. Repeat with the other half of the stock. Gradually add the Baxters Hearty Butternut Squash, Sweet Potato, Chilli & Lime Soup and continue to cook, stirring until most of the liquid has been absorbed and the rice is tender - in total this will take approx. 25 minutes.
  4. Remove from the heat & discard the bay leaf; stir in the remaining butter and add the cheese. Add the seasoning to taste. Divide between 4 bowls and serve.

Comments (1)

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  • I enjoyed this - doubled the garlic and the parmesan and it really hit the spot!

    Michelle Audette