Creamy squash risotto

TIP This is suitable for vegans but just check that the stock cube you’re using is vegan friendly

Maximum flavour for minimum effort – blending half the squash is the secret to making it taste creamy without using any cream!

Serves 2 • Ready in 55 mins 1 vegetable stock cube

350g pack prepared butternut squash chunks

2 garlic cloves, peeled

A few sage leaves, plus extra, to garnish

125g risotto rice

1 medium onion, chopped

Squeeze of lemon juice

1 Pour 700ml water into a pan, add the stock cube and bring to the boil. Add the squash pieces, garlic and sage and simmer for 20 mins until the squash is tender.

2 Remove the squash, garlic and sage, leaving the stock in the pan. Blend half the squash with the sage and garlic to make a thick sauce.

3 Add the risotto rice and onion to the stock, and simmer for 15 mins, stirring occasionally, until the liquid is almost absorbed.

4 Stir in the butternut squash chunks and sauce and cook for a further 10 mins until the rice is tender, adding a little more water if needed. Stir in the lemon juice and season to taste. Sprinkle with chopped sage leaves, to serve.

Per serving: 350 cals, 2g fat,

0.5g sat fat, 72g carbs >>