Butternut squash & pea risotto
- 500g butternut squash (weight once peeled and de-seeded)
- 1.3 litres vegetable stock (made with ½ stock cube)
- 1 medium onion, chopped
- 1 tbsp olive oil
- 25g butter
- 1 garlic clove, finely chopped
- 350g arborio rice (or risotto rice)
- 125ml white wine (optional)
- Pinch of saffron (or pinch of turmeric)
- 150g frozen peas
- 2 tbsp chopped fresh flat-leaf parsley
- 75g extra mature Cheddar, grated or shaved
Cut the butternut squash into 1.5cm pieces. Heat 250ml stock in a pan, add the squash and simmer, covered, for 10-15 minutes or until tender. Remove two thirds and set aside. Purée the rest along with the cooking liquid.
Cook the onion in the oil and half the butter until soft. Add the garlic and cook for 1 minute, then add the rice and stir over a low heat for 1 minute. Add the wine, if using, and simmer until it has almost evaporated.
Heat the rest of the stock to just below boiling point and keep at this temperature.
Add the saffron or turmeric to the rice. Add the stock, a ladleful at a time, allowing it to be absorbed before adding the next, until the rice is just tender. Stir continuously throughout.
Gently stir in the peas, the squash purée and pieces, and simmer for 5 minutes.
Stir in the rest of the butter, the chopped parsley and half of the cheese. Sprinkle with the rest of the cheese just before serving.
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