Butternut Squash, Leek and Pea Risotto - Recipe

Ingredients

• 200g Risotto rice
• 1 Onion
• 2 Leeks
• Half a large butternut squash
• 100g peas
• 100ml low fat creme fraiche
• 40g goats cheese
• 1.5l of vegetable stock (made up with 2 cubes)

Method to the Madness

Firstly do as I do and cheat - chop up the butternut squash and pop it in the microwave for 10mins or until soft. It saves a hell of a lot of time.

Whilst that's cooking chop up your onion and then fry off in a large pan, before adding the rice and some of the stock. When that is bubbling away chop up the leek and set aside until later. 

Stir, Add Water, Stir, Add Water, Stir, Add Water, Stir. Risotto takes FOREVER so stop to take a lovely filtered shot of your kitchen.

When it is starting to feel tender,add the butternut squash, creme fraiche, and the cheeses and fold in.

Let the cheese melt before adding the leek and peas to the mix and let this simmer on a low heat for about 10 minutes.

Serve and enjoy the creamy, vegetabley goodness.

xxx