butternut squash risotto

butternut squash risotto


160g butternut squash
500g rice
80 ml oil
80g mature cheddar
50g dried peas, soaked and cooked as per packet instructions (100g if using tins to save time)
3/4 litre stock salt, pepper, garlic


Cut the butternut squash into small cubes and roast them for approx 25 mins at gas mark 5 with a little salt and vegetable oil.

Use 40 ml oil to start the risotto off, warm it in a pan, add peas, rice, and 3/4 litre stock, leaving the rest of the oil to drizzle over the finished product.

When the rice has absorbed all the liquid and is sloppy and cooked, stir in half of the cheese along with the squash, sprinkle the rest over the top. Add salt to taste, and plenty of freshly ground black pepper.