Syn FREE
serves 2-3
Ingredients
1/2 butternut squash, deseeded and cut into small chunks
1 onion, chopped
1 garlic clove, finely chopped
300g dried risotto rice
1.3 litres boiling stock made using
2 stock cubes
400g cooked lean turkey, ham, bacon…whatever Christmas leftovers you’ve got!
Method
Cook the squash in a saucepan of boiling water over a high heat for 10-15 minutes or until tender. Drain and set aside.
Cook the onion and garlic in a non stick pan over a medium heat until the onion begins to soften and brown slightly (add splashes of water if it starts to catch) then add the rice and stir-fry for 1 minute.
Reduce the heat to low and stir in the cooked squash and a ladleful of the stock. Cook, stirring occasionally, until the stock has been absorbed by the rice. Add another ladleful of stock and keep cooking in the same way for about 20-25 minutes or until the stock is absorbed.
Stir in your leftovers and the remaining stock and continue cooking until the leftovers are piping hot and the rice is cooked to your liking, adding a splash of boiling water if the rice looks dry. Sprinkle with fresh parsley, season to taste and serve straight away.
SOURCE : Slimming World
