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Simon Wood's Butternut Squash Risotto

Risottos are great recipes to learn when you're at university as they're so cheap to make and flexible too. You can put lots of different ingredients in them-this occasion, we're using butternut squash and peas (just frozen ones, nothing fancy). You can make this in about 20 minutes.

INGREDIENTS

1 mug of Arborio rice
a few knobs of butter
½ mug of frozen peas
½ onion, peeled and finely chopped
½ butternut squash, peeled and finely chopped
500ml of vegetable stock
handful of grated parmesan

NUTRITIONAL INFO

Nutritional information is not available for this recipe.

OTHER INFO

For: 2
Vegetarian: Yes
Vegan: No
Time to prepare: 20 minutes

STEP 01

Heat the butter in a frying pan over a medium heat, then when melted, add the onion. Fry until they soften.

STEP 02

Add the butternut squash and fry for a few minutes

STEP 03

Add the Arborio rice and stir well.

STEP 04

Pour in a ladel or spoonful of the vegetable stock and mix well with the other ingredients. Keep adding the vegetable stock in batches until the rice absorbs all the liquid.

STEP 05

After around 10 minutes, or when all the stock has been absorbed, add another knob of butter, the parmesan cheese and the frozen peas. Mix well and cook until the frozen peas cook.

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