© British Nutrition Foundation 2006www.nutrition.org.uk/lifeskills roasted butternut squash risotto

© British Nutrition Foundation 2006www.nutrition.org.uk/lifeskills Ingredients 1 x butternut squash ½ red chilli, deseeded and chopped 2x10ml spoon olive oil 1 red onion, chopped 2 cloves garlic, chopped 250g risotto rice litres vegetable stock 1 x 15ml spoon parmesan, grated 1 x 15ml spoon sage, chopped

© British Nutrition Foundation 2006www.nutrition.org.uk/lifeskills Equipment Chopping board, knife, baking dish, frying pan, spoon, weighing scales, measuring jug.

© British Nutrition Foundation 2006www.nutrition.org.uk/lifeskills Method 1.Preheat the oven to 200oC or gas mark Cut the butternut squash in quarters or into large pieces – place into a baking dish.

© British Nutrition Foundation 2006www.nutrition.org.uk/lifeskills 3. Stir in 1 clove of garlic, chilli and 1x10ml spoon of oil. Roast for 40 minutes.

© British Nutrition Foundation 2006www.nutrition.org.uk/lifeskills 4. Fry the onion and garlic in the remaining oil for 4 minutes.

© British Nutrition Foundation 2006www.nutrition.org.uk/lifeskills 5. Stir in the rice.

© British Nutrition Foundation 2006www.nutrition.org.uk/lifeskills 6. Add a little of stock at a time. Wait for the stock to be adsorbed. Stir constantly. 7. Continue adding the stock until the rice cooks – this will take minutes.

© British Nutrition Foundation 2006www.nutrition.org.uk/lifeskills 8. Scoop out the butternut squash flesh from the skin.

© British Nutrition Foundation 2006www.nutrition.org.uk/lifeskills 9. Stir the roasted butternut squash, parmesan and sage into the rice.

© British Nutrition Foundation 2006www.nutrition.org.uk/lifeskills 10. Serve.

© British Nutrition Foundation 2006www.nutrition.org.uk/lifeskills © British Nutrition Foundation 2006