Mushroom Risotto and Spiced Butternut Squash Salad

Tonight I had friends coming round. The vegbox arrived late and I wasn’t sure what would be in it. To be on the safe side I got some mushrooms, garlic and a butternut squash from Eighth day. I made two simple dishes that can easily be prepared in just under 40 minutes.

Mushroom Risotto



Preparation method

  1. Heat the oil in a large, heavy based saucepan and add the onion and garlic. Fry over a gentle heat for 2-3 minutes, until softened. Add the mushrooms and fry for a further 2-3 minutes, until browned.
  2. Stir in the rice and coat in the oil. Pour in the wine and simmer, stirring, until the liquid has been absorbed. Add a ladleful of the stock and simmer, stirring again, until the liquid has been absorbed. Continue adding the stock in this way, until all the liquid has been absorbed and the rice is plump and tender.
  3. Roughly chop the mushrooms and fry with butter before stirring into the risotto, along with the parsley, butter and salt and pepper.

This recipe appears on BBC Food recipes

Spiced Butternut Squash Salad


800 g Butternut Squash, peeled and cut into chunks
1 medium Spring Onions, bunch of, trimmed and halved
5 spray(s) Cooking Spray, Calorie Controlled
4 clove(s) Garlic
5 g Fennel, seeds, (½ tsp) lightly crushed
1 teaspoons Coriander, Fresh, seeds, lightly crushed
1 teaspoons (level) Cumin seeds, lightly crushed
3 tablespoons Salad Dressing, Fat or Oil Free
1 teaspoons Curry Powder, mild

roasting tomatoes and peppers


  • Preheat the oven to 220˚C/425˚F/gas mark 7. Place the butternut squash, spring onions and garlic in a large roasting tin. Spray with the cooking spray and sprinkle with the seeds. Roast for 30 minutes until tender and charred.
  • Pop the garlic cloves from the skins, mash and stir into the dressing with the curry powder. Pour over the vegetables and toss to mix. Serve warm or cold.

This dish is from the Weightwatchers website
The two dishes worked really well together.


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