Butternut Squash Risotto (5:2)

So today I started the 5:2 eating plan.

Please 'scuse the letter and plug included!

I used Myfitnesspal to work out the kcals etc. of the ingredients but the site doesn't seem to have recipes syncing with the database so I thought I'd write it down for now.

Ingredients:

Parmesan, 12 g
Aborio Risotto Rice, 50 g
1 Vegetable Stock Cube
Butternut Squash 250g approx
1 tsp of Worcester sauce (can be omitted to make fully veggie)
1 tbsp of soy sauce
approx half a pint of boiled water, more if needed.
(337 kcals)


Cut up butternut squash, bake for 30 mins at 220 degrees C/ gas mark 7.
Then put squash in pan and mash lightly.
Add rice, stock cube, soy sauce and Worcestershire sauce in a pan with about 3/4 of a pint of water.
Simmer for about 15 mins, stirring occasionally, then add most of the Parmesan and keep stirring, add a little more water if it starts to stick. Trust your instincts, it's ready when you can draw a spoon through the base of the pan and the metal appears and the risotto is porridgey. garnish with remaining Parmesan.

Oh my goodness this was amazing!

I have further nutritional data through myfitnesspal though I'm not 100% on values.
carbs: 67g
fat: 3g
protein: 7g
sodium 626 mg
sugar: 6 g

Veggie whatever you have Goulash

Hi, in an attempt to get blogging again I'm just popping in this recipe because it's unbelievably easy and I can't believe I didn't know how to do it until a few months ago.

Ingredients: Whatever you have really but I put in

1 tin of chopped tomatoes
1/2 a butternut squash
1 small Swede
1 courgette
3 mushrooms
3 peppers
2 carrots
1 parsnip
2 stock cubes
a few shakes of nutmeg, ginger and cinnamon
a whole load of shakes of paprika
soy sauce (and Worcester sauce if you have a veggie one)
little pasta shapes (I have stars)
dumplings! :-D

Chop all veg up, shove in large slow cooker (think my new one is 3 litres), put in the tin of tomatoes and stock cubes, put in boiled water and spices/soy sauce and place slow cooker on low overnight or on high for 6 odd hours.
Keep pasta and dumplings out until approx 45mins before serving, then put in to cook. When the dumplings are fat dish up, and then die of YUM!

No idea how many this serves but it makes approx 3 litres of goulash. To make non veggie add meat! :-)