Serves 4
Ingredients:
1 tbsp olive oil
4 shallots, chopped
350g (12oz) butternut squash, diced (I just use a whole one, as it's
free)
225g (8oz) risotto rice
150ml (5 fl oz) dry white wine
600ml (1 pint) veg stock
100g (3 1/2 oz) low fat Boursin
salt and pepper
Method:
Heat the olive oil in a large pan and cook the shallots until
softened. Add the squash and rice and cook for a further 2 mins (I
put the lid on here and cook for about 5 mins).
Add the rice and stir around for a minute. Add the wine and cook,
stirring occasionally until absorbed. Add the stock. a ladleful at a
time, waiting for each one to be absorbed before you add the next.
The risotto is ready when the squash and the rice are tender and the
risotto is creamy in texture. It will take about 20 mins. Season to
taste and stir in the Boursin. Serve at once.
