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30 minute squash and orzo risotto traybake
A super easy and quick recipe for a midweek meal that ticks all the boxes of ease and taste
Ingredients
- 1 onion chopped
- 1 butternut squash medium size peeled deseeded and chopped into bite-size chunks
- 4 sage leaves
- 1 apple cored and chopped
- 250 g orzo (rice pasta)
- 800 ml vegetable stock
- 200 ml white wine
- 150 g feta cheese
- salt and pepper remember feta is salty!
Instructions
- Preheat oven to 200C and select a high sided baking tray
- Toss the chopped onion, squash and apple into the tray and add all the other ingredients (apart from the feta) and cover the baking tray with foil
- Add the feta 10 minutes before serving
- Bake for approximately 25 minutes, check after 15 minutes in case you need to add more liquid, or until the squash is soft and orzo plumped up nicely
Notes
serve this butternut squash orzo risotto traybake either on its own or with a side salad
Nutrition
Calories: 501kcalCarbohydrates: 83gProtein: 16gFat: 9gSaturated Fat: 6gCholesterol: 33mgSodium: 1234mgPotassium: 947mgFiber: 7gSugar: 15gVitamin A: 20541IUVitamin C: 44mgCalcium: 302mgIron: 3mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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