Butternut risotto - how "bad" is it really?

[OhBling]

If I make butternut risotto by roasting the butternut in a little olive oil then using just a little oil in the rice, some stock and water and them add a medium amount of parmesan, then that's not the worst meal in terms of fat and calories is it?

It's what I feel like for supper tonight but really don't want to eat anything with stealth fat in it.

Oooh yummy - I might have to have that myself

I tend to make it by grating the raw squash into it, it's just as yummy and no need for the oil as it doesn't have to be roasted.

Oooh, interesting. Still tastes butternutty? And I take it that you put that in fairly early in the process then?

You could steam big chunks, then cut smaller, add in later on. less fat?

Yes it tastes wonderful!

I tend to add it alongside the first ladle of stock.

It creates a great colour too, my Dc love it.

Thanks TDWP. Will try that.
Hayao - I did think of that, but was concerned it wouldn't be strongly flavoured enough to really add proper flavour to the risotto? I think cooking it with the rice sounds like a good plan - not sure why I didn't think of that myself. Sigh.

I use the large sized holes on a cheese grater, but if you prefer slightly chunkier bits you can use a potato peeler to create strips and it works just as well.

I want this for dinner now!

Thanks. I'll try that. I do like having a few proper little chunks to eat but i might just cut a couple of small ones out and cook them seperately or something. This sounds excellent and DP and I will enjoy it. And although I know you're supposed to do your carbs earlier in the day, I have had a very low carb day so don't feel too guilty about it.

i just chuck the whole butternut squash in and roast oil-less and put large chunks of soft squash in right at the end, not fine cuisine but quite yummy and easier