Butternut squash and spinach risotto

Ingredients

For 4 portions. Tick items as you go — nothing is changed for anyone else.

• 600 g butternut squash, peeled and cubed
• 300 g arborio rice
• 1.2 l low-sodium vegetable broth, kept hot
• 150 g baby spinach, washed
• 60 g pasteurized parmesan-style cheese, grated
• 1 onion onion, finely diced
• 1 tbsp olive oil

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Method

1. 1Step 1. Roast the squash at 200°C for 25 minutes.
2. 2Step 2. Soften the onion in the oil, add the rice and stir for a minute.
3. 3Step 3. Add the hot broth a ladle at a time, stirring, for about 20 minutes until creamy and tender.
4. 4Step 4. Fold in the squash, spinach and cheese and serve straight away.

Allergens for your selection

• Contains: Milk

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.