Week Two: Squashkin Risotto

Sorry it's a bit late! This recipe has been based on 'Sweet potato and sage risotto' from Vegetarian Cooking: A Commonsense Guide published by Sandcastle Books and costs approximately £1.25 per person.


Serves 4 generously
Ingredients
1.25 litres of stock (if using ham stock, use 0.5l stock then top up with water)
45ml olive oil
1 large onion
600g squashkin (You could also use butternut squash or sweet potato)
330g risotto rice
A handful of green beans
70g parmesan or other hard Italian cheese
3 tbs chopped herbs*



Method
Pour the stock into a saucepan and bring to the boil. Cover and reduce the heat, keeping it at a gentle simmer.

Peel and cube the squashkin (you want bitesize pieces) and chop the onion. Also grate the cheese at this point - on the finest part of your grater. Chop the beans diagonally into short slices.

Heat the olive oil in a large pan and add the onions. Cook until softened over a medium heat. Add the rice and squashkin and stir until mixed thoroughly.

Add a ladleful of hot stock and stir the mixture constantly as the liquid is absorbed. When it's all been absorbed, repeat until all of the stock has been used. Note that near the end of this, the squashkin will become a little fragile, so stir carefully, trying not to break the pieces. Add the beans and continue to stir. After a couple of minutes, the rice should be just about cooked (tender but with a little 'bite'). Add the parmesan and herbs and stir through on a low heat. Once completely combined, serve!

*These can be any combination you want, but take into account the stock that you are using. With ham stock, sage and thyme go nicely; rosemary and thyme go well with chicken stock; any will be perfect with vegetable stock!