I'll start...
Butternut squash risotto:
Serves 2
- A large butternut squash, diced into small chunks
- 2 onions, diced
- a stick of celery, diced
- 2 crushed garlic cloves
- 200g of arborio rice
- vegetable stock
- 60g of grated Parmesan
- black pepper
use the Parmesan as a HEa or 6 syns a person.
Soften the onions and celery in frylight. Add the garlic and cook for a minute or two then add the rice. Cook for a few minutes, stirring, then add the squash and start adding the stock, stirring. Keep adding more hot stock until two rice is cooked and then add the Parmesan and black pepper to taste.
You can use bacon stock and add some lean diced bacon too if you like.
