Butternut Squash Risotto

Savor the creamy and comforting goodness of this Butternut Squash Risotto, where tender cubes of butternut squash are cooked with brown rice in a rich, cheesy and seasoned broth.

Method

Serves 4

1. Cut squash in half lengthwise. Scoop out seeds and stringy flesh. Place the squash halves, cut sides down, on plastic wrap in microwave. Cook on full power for 10 mins.

2. Boil the rice.

3, Heat oil in a saucepan over medium heat. Add shallot, garlic and ginger then cook for 2 mins, stirring continuously. Add rice then stir in squash and stock, a little at a time waiting until each is absorbed before adding more.

4. Remove from heat and stir in 1/2 cup parmesan, salt, and pepper then serve with finely chopped spring onions.

5. Serve and enjoy!