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.