About this recipe
When I’m cooking for more than 4 people, or looking to create meals for lunch and dinner the next day, a risotto is my go to. A one pot wonder, packed full of colour and flavour, making use of this wonderful winter veg, Squash.
The vibrant colour represents the beta carotene content, it’s fibre rich and stands up well to slow cooking in this easy dish.
Finish it with parmesan for an extra indulgent kick,
2 Tbsp olive oil
100g Risotto rice
1 Veg stock cube
800ml Hot water (add the stock cube to this)
500g Butternut squash, peeled cubed into 2cm pieces
200g Broad beans (peeled)
200g Asparagus, roughly chopped
1 tsp Chilli flakes
2 tsp Dried oregano
15g Mint leaves, finely chopped
Grated Parmesan (optional)
Saute the butternut in a large saucepan with 2 tbsp olive oil for 5 minutes until softened and golden
Add the rice and broad beans, cooking for another 2-3 minutes allowing the flavours to infuse
Slowly add the vegetable stock one ladel at a time every 60 seconds, add the oregano, seasoning and chilli flakes
The risotto should take around 16-18 minutes to cook
Half way through cooking (about 8 minutes) add the chopped asparagus
Once the rice and vegetables have cooked serve immediately in bowls and muddle the mint leaves through the mixture
Will keep for up to 3 days in the fridge and can be frozen for up to one month.