Butternut squash risotto

Serves 4

Ingredients

• 1 tbsp vegetable oil,

• 1 onion finely chopped,

• 900 g butternut squash flesh cut in cubes,

• 250 g risotto rice,

• 1 vegetable stock cube made to 900 mL,

• 125 g asparagus cut into small chunks,

• 142 mL sour cream,

• salt & pepper.

Preparation

Heat the oil in a large frying pan and sauté the onion until softened. Add the butternut squash and cook gently for a further 5 minutes. Add the rice and stir until the all grains are well coated in oil. Keeping the stock hot in a separate pan, pour a ladleful onto the rice, stirring and simmering gently.

Add more of the liquid as it becomes absorbed. Repeat until the rice is cooked but remains al dente, approximately 20 minutes. Stir in the sour cream and season to taste before serving.