Alan’s BUTTERNUT SQUASH RISOTTO

serves 2 with a portion left over for lunch.

200g arborio rice

1 red pepper, diced

1 large onion, diced

400g diced pumpkin or butternut squash

600ml veggie or chicken stock (2 knorr stock pots in 600ml liquid)

50g good quality parmesan

small bunch sage, chopped

2 tsp olive oil

Method

Cook 200g of the diced squash in 600ml stock for 15 mins and puree.

Heat 2tsp olive oil over a medium heat and cook the diced onion, pepper and remainder of the squash for 3/4 minutes with no colour.

Add the rice, stock/puree and sage and simmer for 18-20mins until the rice is cooked al dente. Add a little more stock if required.

Stir through the grated parmesan

If additional protein required serve with some chicken or pork.. if you fancy a taste of Scotland we served it recently with haggis.