- 225g butternut squash, cubed
- 2 tbsp oil
- 1 small onion, chopped
- 1 garlic clove, crushed
- 150g arborio rice
- 600ml hot vegetable stock
- 2 tbsp chopped fresh thyme
- 8 large savoy cabbage leaves
- 1 tbsp balsamic vinegar
- 1 tsp clear honey
Pre-heat the oven to 190C/170C Fan/Gas 5. Toss the squash in 1 tbsp of the oil and spread out in a roasting tin. Cook in the oven for 20-25 minutes or until tender.
Meanwhile, add the remaining oil to a pan and fry the onion until soft. Add the garlic and cook for 1 minute. Stir in the rice.
Set aside 175ml of the stock. Add a ladleful of the remaining stock and simmer until it's almost been absorbed. Add another ladleful and simmer until it's almost absorbed. Continue simmering and adding stock until the rice is tender. Season to taste and stir in the squash and thyme.
Cook the cabbage leaves in boiling water for 3-4 minutes, then drain. Rinse under cold water and pat dry. Cut out the central stalk halfway up the leaves.
Spoon the rice into the leaves and wrap. Put in a greased ovenproof dish, join-side down. Mix the remaining stock with the vinegar and honey and pour over the cabbage. Cover with foil and cook, uncovered, for 10 minutes.