Butternut Squash & Goat’s Cheese Risotto 
Creamy risotto with roasted butternut squash, sage and white wine, topped with crumbled goat's cheese and pine nuts.
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Try it with:
- A simple rocket salad. Alternatively, this makes for a lovely starter: just serve with shaved Italian hard cheese and black pepper. One portion between two should be ample
How We Make It At Our Kitchen
Onions and garlic are cooked in butter until soft, then we fry the risotto rice a little before adding any liquid (an essential stage in making risotto). The butternut squash is roasted in the oven before being added to the dish.
Nutrition
| Typical Values | Per 100g | Per Portion |
|---|---|---|
| Energy (kJ) | 663 | 2,122 |
| Energy (cal) | 158 | 506 |
| Protein (g) | 3.8 | 12.2 |
| Carbohydrate (g) | 20.7 | 66.2 |
| of which: sugars (g) | 2.4 | 7.7 |
| Fat (g) | 6.1 | 19.5 |
| of which are saturates (g) | 2.8 | 9 |
| Fibre (g) | 1 | 3.2 |
| Sodium (g) | 0.27 | 0.86 |
| Salt (g) | 0.675 | 2.15 |
Please Note: The details above are correct as of 23 September 2020 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Ingredients
AT COOK WE USE THE SAME INGREDIENTS YOU WOULD USE AT HOME.
We never put additives or preservatives into our food. We do occasionally use kitchen cupboard ingredients that include some additives in their sub-ingredients (for example Worcestershire Sauce used in our Spaghetti Bolognese, which contains Tamarind Extract). Cooked Ribe Rice (51%) (Water, Rice, Salt), Butternut Squash (20%), Light Vegetable Stock (Partially Reconstituted Vegetables (Onion, Potato, Leek, Celery), Salt, Maltodextrin, Sunflower Oil, Yeast Extract, Concentrated Carrot Juice, Natural Flavouring (Contains Celery)), White Wine (4%) (Preservative: Sulphur Dioxide), Onions, Double Cream (3%) [Milk], Goat's Cheese (3%) (Pasteurised Goat's Milk, Salt, Lactic & Fungic Ferments, Coagulant), Butter [Milk], Garlic, Water, Spinach, Crème Fraiche [Milk] (Preservative: Potassium Sorbate), Rapeseed Oil, Pine Kernels, Sage, Salt. Please Note: The details above are correct as of 23 September 2020 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Cooking Instructions
At our kitchen, we prepare food by hand using the same ingredients and techniques you would at home. We then freeze our meals at -35°C so it tastes freshly made when you cook it at home (no nasty additives or preservatives required). Most of our food can be heated from frozen (sometimes in minutes in your microwave). Check the instructions below.
These cooking instructions are only a guide. Your appliance may have a personality of its own (or a different power rating). Please adjust accordingly.
serves 1
Oven:
Oven Settings
Microwave:
Defrost Instructions:
Defrost the risotto overnight in the fridge before cooking. Once defrosted, keep refrigerated and cook within 48 hours. Empty the risotto into a pan and cook over a medium heat for 6-7 mins, stirring occasionally. Ensure piping hot before serving. Once cooked, do not reheat.
Extra Warnings:
Steam may be released when removing film lid.
serves 2
Oven:
Oven Settings
Microwave:
Defrost Instructions:
Defrost the risotto overnight in the fridge before cooking. Once defrosted, keep refrigerated and cook within 48 hours. Empty the risotto into a pan and cook over a medium heat for 8-10 mins stirring occasionally. Ensure piping hot before serving. Once cooked, do not reheat.
Extra Warnings:
Steam may be released when removing film lid.
Please Note: The details above are correct as of 23 September 2020 but as we are constantly improving our recipes it is essential to check the label on the packaging.
Allergens
Milk, Celery, Sulphites
This product has been made in a kitchen that uses nut ingredients
Please Note: The details above are correct as of 23 September 2020 but as we are constantly improving our recipes it is essential to check the label on the packaging.
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