Butternut Squash and Pea Risotto (serves 2) (v)

Butternut Squash and Pea Risotto (serves 2)

Ingredients:

• 1 tsp light olive oil
• 1 small onion chopped
• 1 Garlic Clove crushed
• 1/4 cup Pine Nuts
• 1/2 Red Chilli finely chopped
• 3/4 cup Arborio Rice
• 1/2 Small Butternut Squash (diced 2cm cubes)
• 2 Cups vegetable stock (heated)
• 1 cup frozen peas
• salt and freshly ground black pepper
• 1/4 grated parmesan
• 1/2 can red kidney beans

Recipe:

Heat the oil in a large saucepan and cook the onion over moderate heat for 3 minutes until Add the shill and garlic and continue cooking for another minute. Add the rice and cook for 1-2 min stirring constantly until grains are coated with oil and translucent. Add the butternut squash and half of the hot veggie stock. Bring to a boil. Reduce heat and simmer until liquid is absorbed. Add the remaining stock a ladleful at a time stirring continually and simmer until rice is almost tender (15min). Add
peas and kidney beans and cook for further 5 min. Remove from heat. Stir in parmesan and pine nuts and season with pepper. Approx’ 600