Risotto Butternut Squash

Try this risotto butternut squash and parmesan recipe…


  • Sacla Risotto Butternut Squash And Parmesan 190g (2 for £1.00)
  • 200g Risotto rice
  • 600ml boiled water
  • 1 stock cube
  • Grated parmesan, serve (optional)


Combine the butternut squash sauce with the rice, water and a stock cube. Simmer on medium heat for 15 to 20 minutes. Stir at regular intervals to ensure the rice does not stick to the bottom of the pan. You may need to add more water near the end if the rice is not soft enough. Once done serve with parmesan.

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