Risotto with Green Beans & Butternut Squash

I was looking back through my blog the other day and realised that I've not posted any risotto recipes; that's probably because my girls aren't keen on risotto.

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

Heat the oven to 180C Fan/190C/Gas 5/375F

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.

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Churro Waffles with Caramel Sauce

These churro-style waffles are cooked in a waffle maker rather than being deep fried like traditional churros. I made mine in my trusty Sage Waffle Maker, however there are cheaper gadgets on the market. You could cook these like drop scones on a large non-stick frying pan, if you don't have a waffle maker.

Makes 4-5 large waffles

• 2 eggs
• 2 cups SR flour
• 1⅓ cups milk  
• ⅓ cup soft brown sugar                   
• ⅓ cup butter, melted
• 1 tsp vanilla extract
• a pinch of bicarbonate of soda/baking soda
• a pinch of cinnamon

For the cinnamon sugar, mix ingredients together.

• ½ cup caster sugar
• 2 tsp cinnamon

For the caramel dipping sauce, heat ingredients together in a pan or in the microwave and stir thoroughly.

• 1 cup dulche de leche/caramel condensed milk
• 1 cup evaporated milk or double cream

Beat all of the waffle ingredients together to make a smooth, thick batter.

Heat your waffle maker or frying pan on a medium-high heat.

Cook waffles until golden brown.

Whilst warm, dust on both sides with the cinnamon sugar.

Serve drizzled with the hot caramel sauce.

Top tip: Make a chocolate sauce by melting chocolate and mixing with double cream or evaporated milk. Heat gently until you have a smooth, warm sauce.

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