MID WEEK PROMISE
Your guarantee for every recipe in this section: NO MORE THAN…
• 10 ingredients
• 30 min hands-on time
• 650 calories per portion (but many of the recipes have fewer)
• 10g sat fat per portion
PLUS…
• No unnecessary added sugar
• Minimal washing up
Baked butternut squash and sage risotto
GLUTEN - FREEDINNER
SERVES 4. HANDS-ON TIME 25 MIN, OVEN TIME 45 MIN
• 30g unsalted butter
• 2 shallots, finely chopped
• 300g arborio risotto rice
• 1 medium butternut squash, peeled and chopped into 1cm cubes
• Small bunch fresh sage, roughly chopped, a little set aside to garnish
• 2 garlic cloves, crushed
• 200ml dry white wine
• 1 litre fresh stock (check it’s gluten free, if needed)
• 30g parmesan (or vegetarian alternative), finely grated, plus extra to serve
YOU’LL ALSO NEED…
• 1.5 litre ovenproof dish, about 5cm deep
1 Heat the oven to 170°C/150°C fan/gas 3½ and put in a shallow 1.5 litre ovenproof dish in to warm. Melt the butter in a medium, deep non-stick frying pan over a medium-high heat, then add the shallots and fry for 5-8 minutes until translucent. Stir in the rice, squash, sage and garlic so everything gets a good coating of butter. Fry for another minute.
2 Add the wine and bring the mixture up to a simmer, then bubble for 2-3 minutes. Add the stock and bring back to a gentle simmer.
3 Pour the mixture into the warmed dish and bake, uncovered, in the oven for 45 minutes. Stir in the cheese for the last 5 minutes. Serve, sprinkled with the remaining sage and extra cheese.
PER SERVING 497kcals, 9.8g fat (5.9g saturated), 17.8g protein, 73.4g carbs (7g sugars), 0.6g salt, 4g fibre
Chicken arrabbiata