Boursin & Squash Risotto
This creamy and comforting butternut squash and asparagus risotto is a delightful medley of flavors. The sweetness of the butternut squash pairs perfectly with the earthy asparagus, while the creamy Boursin Light adds a rich and savory finish to this dish. With every bite, you'll experience a harmonious blend of textures and tastes that will leave you satisfied and content.
— Constant Cookbook
Ingredients
- 1tbsp olive oil
- 2 garlic cloves, crushed
- 1 onion, diced
- Half a small butternut squash, peeled and diced into 2cm cubes
- 6 spears of asparagus
- 140g risotto rice
- 800ml chicken or vegetable stock
- 60g Boursin Light or low fat garlic & herb roule
Instructions
- Heat oil in pan, and fry onion and garlic until softened. Add squash and asparagus and cook for a few mins.
- Add rice. Keep stirring to coat rice with oil, until rice starts to turn translucent.
- Keep stirring, and add stock, a ladle at a time, and wait until the liquid is almost absorbed before addding any more. Repeat until the rice is cooked, and still has a slight bite.
- Stir in the roule until evenly distributed, season to taste and serve on warmed plates.
Yield
Serves 2
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