Risottos traditionally are butter, cream and cheese loaded, but this is a light, low fat alternative that is fresh and summery.
Just remember to hover your hand to get the right portion size for you.
500g butternut squash, cut into 2 cm pieces
2 tablespoon extra virgin olive oil
1 onion, finely chopped
1 clove garlic, crushed
1 teaspoon fennel seeds, crushed
Pinch of cayenne pepper
Pinch of LoSalt if desired
900 ml vegetable stock
250g Arborio rice
200ml white wine
Juice and zest of 1 un-waxed lemon
325g frozen peas
3 tbsp chopped fresh mint, plus extra sprigs to garnish
- Start by taking the peas out of the freezer and put them on one side to de-frost.
- Heat the oven to 200 ˚C. Line a large baking sheet with baking parchment and spread the butternut squash out in a single layer, drizzle with half of the olive oil and mix it well into the squash to make sure it is evenly coated. Cook for approximately 30 minutes until soft and slightly browned.
- In a large non-stick lidded frying pan heat the remaining olive oil over a high heat and add the onion and garlic, gently fry for a few minutes until the onion is soft.
- Next, add the rice, fennel seeds, cayenne pepper, LoSalt, white wine and stir constantly over a medium heat.
- The trick now is to add all the vegetable stock slowly and gently, bit by bit. As you are stirring the rice, you will see when each addition of liquid has been soaked up. This is the time to add another ladleful.
- After about 20 minutes, when the rice is cooked, add the de-frosted peas, the lemon zest and the lemon juice and heat through.
- Finally add the roast butternut squash and a sprinkle of fresh mint and serve immediately with a lemon wedge on the side.