This will feed two (and used most of the remaining roasted butternut squash used in Salmon and butternut squash noodle soup):
- 2 tbsp oil
- 1/2 onion (chopped)
- 1 clove garlic (chopped)
- 1 red chilli (de-seeded and chopped)
- 1 red pepper (sliced into 3cm strips)
- 120g arborio (risotto) rice (more depending how hungry you are), you could also use pudding rice (or pearl barley which would take longer to cook)
- 1 tsp vegi-stock powder
- leaves from 4 sprigs of thyme or 1/2 tsp dried thyme
- hot water
- 1/2 large butternut squash (previously roasted)
- 2 tbsp double cream
- 2 heaped tbsp grated parmesan cheese
- freshly ground black pepper to taste (also if required, salt or a squeeze of lemon juice)
Heat the oil in a thick bottomed saucepan (cast iron pots such as Le Creuset are great for this). Add the onion and fry very gently for about 5 minutes (stirring as necessary). Add the garlic, chilli and red pepper and carry on frying and stirring for 3 minutes. Add the rice, and stir so that it is coated in oil.
Add the stock powder, the thyme and enough hot water to cover the ingredients. Bring to the boil and simmer very gently for about 20 minutes (add the butternut squash after 15 minutes) until the rice is creamy but still has a slight ‘bite’. You will need to add more hot water occasionally and stir the mixture from time to time (I know everyone says that you need to constantly stir risotto, but I find that this is unnecessary provided you use a thick bottomed pan and a very low heat).
When the rice is cooked, stir in the cream. Return to the heat and stir until the mixture is just boiling. Turn off the heat, stir in the cheese and add black pepper, salt etc to taste.