Peri-peri butternut squash and mozzarella risotto

Peri-peri butternut squash and mozzarella risotto

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This peri-peri risotto is the perfect smooth weeknight dinner.

The ingredient of Peri-peri butternut squash and mozzarella risotto

  1. 65ml Nandou2019s Peri-Peri Sauce
  2. half onion, finely sliced
  3. 1 tablespoon olive oil
  4. 750ml boiling water
  5. 1 vegetable inventory dice
  6. 200g butternut squash, grated
  7. 200g arborio rice
  8. 50g unsalted butter
  9. 50g parmesan cheese, grated
  10. 5g Nandos Peri Peri Rub
  11. 200g butternut squash
  12. 2 tablespoons olive oil
  13. 20g rocket
  14. 1 buffalo mozzarella, torn into chunks

The instruction how to make Peri-peri butternut squash and mozzarella risotto

  1. Preheat oven to 190C. Place diced squash onto a coated baking tray, drizzle with oil, sprinkle with peri-peri sauce, and toss to coat. Cook until golden and gentle, for about 20 minutes.
  2. Heat a massive drizzle of olive oil in a big frying pan and add the onion. When gentle, add rice.
  3. Add the grated butternut squash and prepare dinner for two minutes. Then add inventory, a ladleful at a time, and stir till absorbed on a excessive warmness.
  4. Once the rice is cooked, upload the peri-peri sauce, butter and grate inside the parmesan cheese. Mix.
  5. Serve in a bowl crowned with the roasted butternut and rocket, tear over mozzarella.

Nutritions of Peri-peri butternut squash and mozzarella risotto

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calories: https://schema.org
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