Ingredients

1/2 a medium-sized butternut squash, peeled and seeded 2 3/4 pts (1.5 litres) reduced-sodium chicken stock 1 tbsp extra-virgin olive oil 1 medium onion, chopped 7 oz (200 g) long-grain brown rice 3 1/2 oz (100 g) wild rice 2 large garlic cloves, finely chopped 1 1/2 tsp curry powder Juice of 1 lime (2 tbsp), or to taste 4 tsp unsalted butter or margarine (optional)

Description

While Classic Risotto Is Made With Arborio Rice, This One Uses Brown And Wild Rice. This Variation Not Only Increases The Fibre Content, But Also, The Squash In One Serving Provides A Full Day’s Worth Of Vitamin A. Try This Delicious Rice Dish As An

View Full Recipe