Butternut Squash & Basil Risotto

Exchange Value: 0* Servings: 4


  • 3 tbsp olive oil
  • 1 onion, diced
  • 3 garlic cloves, crushed
  • 1kg butternut squash, peeled and cut into bite-size chunks
  • 30g fresh basil leaves
  • 1½ ltr vegetable stock
  • 300g Loprofin Rice
  • Salt and pepper
  • Sliced red chilli, to garnish


  1. Heat the olive oil in a large pan over a medium heat and add in the onion and garlic. Cook for 3 minutes until beginning to soften.
  2. Set aside 3 basil leaves per portion and roughly chop the remainder.
  3. Add in the butternut squash and the chopped basil, stir everything together and allow to cook for a further 5 minutes.
  4. Stir the Loprofin Rice into the pan until the rice is coated in oil and looks "shiny".
  5. Add the warm stock and bring to a gentle simmer.
  6. Allow to cook for 15-20 until the liquid has been absorbed, stirring frequently to prevent the rice from sticking to the pan.
  7. Serve with some basil leaves and sliced red chilli (optional).
  8. Leftover can be stored in the fridge for up to 3 days and in the freezer for up to 3 months.

Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional.
The Loprofin Range are Foods for Special Medical Purposes, for the dietary management of Inherited Metabolic Disorders, and must be used under medical supervision. This recipe is intended for patients who have been prescribed Loprofin by a healthcare professional.
* The protein content indicated in this recipe is provided as a guide only. Please check the protein content on individual ingredients and food labels.

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