Credit: Sue Ashworth; Photography: Jonathan Short
Create a vegetarian risotto that’s packed with flavour and colour
Preparation time: 15min
Cooking time: 35min
- Heat the oil in a deep frying pan or large saucepan. Add the butternut squash and rice and fry gently for 1-2min. Pour in the wine and let it bubble up. Stir in the leek.
- Add about one third of the stock. Cook over a low heat, stirring often, until the liquid has almost been absorbed. Gradually add the remaining stock, cooking gently until absorbed, and the rice is tender (about 25-30min).
- Add the thyme, lemon zest and peas. Cook for 2-3min, then stir in the Parmesan. Serve, sprinkled with extra Parmesan and garnished with thyme.
Cook’s tip: Choose proper risotto rice – arborio or carnaroli is the best. If you don’t want to use wine, add extra stock instead.