Risotto. One of my favourite easy recipes to make. And the method I use makes it really low in fat and calories, so it is super macro friendly. I’m making a butternut squash risotto, but this is a basic risotto recipe that you can turn into a mushroom risotto, asparagus risotto or whatever risotto you like. I really hope you try this one out :-)!
Pasta Recipe E-Book:
The Perfect Meal For Weight Loss:
Ingredients for butternut risotto
* 80 grams of risotto rice (aborio rice)
* Olive oil spray
* ½ Onion finely chopped
* A stalk of celery the length of your thumb, finely chopped
* 4-500ml of hot stock (chicken or vegetable)
* 1 ounze of white wine
* 300g of pumpkin or butternut squash, chopped into small cubes
* salt & peber
* Parmesan cheese
* A couple leafs of fresh rosemary (you can switch it up by using other herbs like oregane, parsley, sage, thyme, marjoram, mint etc. )
Method
1. Spay a pan with olive oil spray and add onion and celery: Cook them on low heat. We don’t want to burn them, we just want them to extract their flavours into the pan. Stir them around for about 1-2 minutes
2. Add rice to the pan dry cook them for 1 minute: Stir them around constantly to make sure you don’t burn them. You should hear them crackling at this point.
3. Add your wine along with a few spoons of stock
4. Now add your pumpkin and stir through: You can turn the heat up now, just make sure you don’t burn the rice.
5. Graduately add more stock while stirring.
6. Add some salt, peber and fresh rosemary
7. When you’ve added about 4-500ml of stock cover your pan and simmer for about 15 minutes- then 15 minutes later you’ve got your risotto. Top with some Parmigiana Reggiano and enjoy!!.
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