Butternut Squash & Shrimp Coconut Milk Risotto 🍛🦐🥥

Butternut Squash & Shrimp Coconut Milk Risotto 🍛🦐🥥

Sunday March 29th, 2020 0 By Marion

Butternut Squash & Shrimp Coconut Milk Risotto

Course Plat principal
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 261kcal

Ingredients

  • 30 g Parmesan Cheese
  • 80 g Onion
  • 300 g Butternut Squash, cut into small cubes
  • 150 g Risotto rice
  • 20 g Olive Oil
  • 500 g Water
  • 1 Beef Stock cube
  • 20 g Coconut Milk

Instructions

  • Grate the parmesan cheese or place in your thermomix, 10 sec/speed 10. Set aside.
  • Cut the onion into small pieces or place in your thermomix 5 sec/speed 5.
  • Place in a pan with the rice and olive oil and fry for 5 minutes, or in your thermomix without the top 5 min/100°C/reverse/speed 2.
  • Add water, beef stock, butternut squash, coconut milk and simmer for 25 minutes, stirring often, or in your thermomix 25 min/100°C/reverse/speed 2.
  • Serve with parmesan cheese on top.

Nutrition

Calories: 261kcal | Carbohydrates: 41g | Protein: 6g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 371mg | Potassium: 333mg | Fiber: 3g | Sugar: 3g | Vitamin A: 8031IU | Vitamin C: 17mg | Calcium: 133mg | Iron: 2mg