1medium butternut squashpeeled, deseeded and cut into small chunks
900g/2lb prepared squash
1red pepperdeseeded and cut into strips
45g1½oz Parmesan cheese, grated
This is tasty with garlicwhite 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.