Squash and Pepper Risotto
Just five ingredients are all it takes to make this tasty dish – perfect for lunch or supper and suitable for vegetarians, too
Squash and Pepper Risotto
Ingredients
- 1 onion peeled and thinly sliced
- 250 g 8oz risotto rice
- 1 medium butternut squash peeled, deseeded and cut into small chunks
- 900g/2lb prepared squash
- 1 red pepper deseeded and cut into strips
- 45 g 1½oz Parmesan cheese, grated
- This is tasty with garlic white wine, frozen peas and some fresh herbs added.Sue McMahon
Instructions
- Heat a large pan containing 1tbsp olive oil and the onion, and cook for 5 mins until the onion softens. Add the rice, stir well for a minute, then add 600ml (1 pint) hot water and the chunks of butternut squash.
- Cook, stirring occasionally, over a medium heat, until liquid is almost absorbed, about 10 mins. Add another 300ml (½ pint) hot water and the red pepper strips, and cook for about 15 mins until the squash is tender. Add more hot water if needed. Leave the risotto to rest for a few mins.
- Stir in half the cheese, season well, then serve with the rest of the Parmesan and drizzle with extra olive oil, and sprinkle with freshly ground black pepper.
Notes
This is tasty with garlic, white wine, frozen peas and some fresh herbs added.