600g Butternut squash
2 tsp olive oil
1 onion finely chopped
1 garlic clove, chopped
200g risotto rice
600ml hot vegetable stock
100g cooked peas
5 sage leaves chopped.

You can add Parmesan cheese, although this isn't in the nutrition information. 25g of grated cheese should be ok.

-Preheat the oven to 200C/Gas Mark 6. Slice the squash in half, deseed and cut into 2cm cubes. Place on a baking tray with a tsp of olive oil and salt and pepper to taste. Cook for 10-15 mins and leave to cool slightly.

-In a large saucepan, add the remaining oil. On a low heat, cook onions til soft and the add the garlic and cook for a remaining minute. Add the rice and stir continuously.

-When the rice turns translucent, add a ladle of hot stock, stirring until it has reduced before you add another ladle. Repeat until all stock is gone and the rice is cooked with a creamy texture. This can take 15-20 mins.

-Fold through the cooked peas and half the squash, the mash gently with a fork before adding the rest of the squash and sage.

Serving Size: Serves 3

 

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