PREP 5 MINS
COOK 20 MINS
1tbsp olive oil
1 onion, chopped
350g butternut squash pieces
300g risotto rice
Few sprigs of thyme (if you like)
1.1 litre hot vegetable stock
100g Parmesan cheese, grated
1 Heat the oil in a large heavy based pan, add the onion and cook gently to soften for 5 mins. Stir in the butternut squash and cook for a few mins.
2 Add the risotto rice and thyme, if using. Pour in half the hot stock, simmer and stir from time to time for about 10 mins. When the liquid is absorbed add the rest of the hot stock. Cook for 10 more mins, stirring sometimes until the rice is tender, most of the liquid absorbed to give a saucy consistency.
3 Season generously, stir in the parmesan cheese and serve.
[Rondel: Try it Replace 100ml of liquid for wine.
Per serving: 452cals, 11g fat, (5g saturated), 64g carbs