BUTTERNUT SQUASH RISOTTO

(Serves 4)

INGREDIENTS:

1 butternut squash, peeled, deseeded and cubed; 450g Arborio rice; 1 courgette, coarsely grated; 1 medium onion, peeled and finely chopped; a few sprigs of thyme, leaves picked off stalk – and sprigs to garnish

From the store cupboard:

3 cloves of garlic, peeled and finely chopped; 1½tbsp tomato purée; veggie stock cube, made up to 1.1ltr;

2tbsp oil; pepper

METHOD:

1. Preheat oven to 190ºC/fan 170ºC/gas 5.

2. Put the cubed butternut squash on to a baking tray, drizzle with 1tbsp of oil – toss and coat well. Roast for 30 mins, turning halfway through.

3. Meanwhile, add the onion to a large pan with remaining oil. Cook over medium heat for 5 mins or until softened. Add garlic, thyme leaves and tomato purée.

4. Add the rice to the pan and cook for a minute to toast. Reserve a ladle of stock and set aside, then add a ladle to the pan. Stir continuously, until the rice absorbs all the liquid. Repeat, adding a ladle of stock at a time, until it is all used.

5. Put half the roasted squash into a blender with reserved stock and blitz to a purée. Fold into the risotto with grated courgette – stir to combine.

6. When the rice is fully cooked, fold in the remaining squash, season with pepper. Garnish with thyme leaves and serve.