Anyway, I recently made this dish to share with friends, which went down very well. It certainly made a change from the ubiquitous mushroom risotto!
- 1½ cups risotto rice
- 1 onion, finely diced
- 1 large clove of garlic, crushed
- 1 cup dry white wine
- 3 cups vegetable stock
- ½ butternut squash, peeled and cubed
- 150g/6oz green beans, cut into 2.5cm/1" pieces
- 150g/6oz Manchego cheese; half grated, half cubed (or an alternative strong-flavoured, hard cheese)
- 75g/3oz semi-dried or sun-dried tomatoes, roughly chopped
- 1 tbsp. fresh parsley or oregano chopped (or ½-1 tsp dried herbs)
- 1 tbsp. fresh sage, chopped (or ½-1 tsp dried herbs)
- olive oil
- salt and black pepper to season
Roast the butternut squash (drizzled with olive oil) for around 25-30 minutes, turning occasionally, until soft and browned. Sprinkle with the sage before the final 5 minutes of cooking time.
Cook the beans in a pan of water for around 8-10 minutes, until just cooked; drain.
Meanwhile, heat 2 tbsp. olive oil in a large pan.
Gently cook the onion and garlic until soft. Add the rice and cook for a further 2 minutes.
Add the white wine and stir well.
Add the stock, a little at a time, stirring occasionally. Cook for a further 15-20 minutes, or until the rice is al dente. Stir in the cooked beans and parsley/oregano.
Gently, mix in the grated cheese and chopped tomatoes. Season to taste.
Spoon into a serving dish and top with the roasted squash and remaining cheese. Return to the oven for a minute or so to allow the cheese to melt slightly.
Vegan version: simply omit the cheese or swap the grated cheese for 2 tbsp. nutritional yeast flakes.