Delicious Risotto

Ingredients

• 1 leek
• 1/2 butternut squash (leave skin on for extra fibre)
• Handful of fresh sage
• 1 red onion
• 1 garlic clove
• Risotto rice
• 1 litre chicken stock
• Cheese – parmesan/gruyere
• Salt and pepper
• Optional: broccoli for extra fibre

Method

Cut the squash into small cubes and roast at 200 degrees for 30-40 minutes or until browned.

On a medium heat fry the onion, garlic and leeks in a little oil for 5-7 minutes. We also added some broccoli that needed using up. Add in the sage and then risotto rice and mix altogether. Then add 1 litre of chicken stock, half at a time.

Let it boil for 10 minutes and then simmer until the water has absorbed into the rice, stirring frequently. Stir through the roasted butternut squash and more sage. Sprinkle with parmesan