Bejewelled Risotto

 I had this weird looking thing in my Able & Cole vegetable box a few weeks back. I think it's a gourd or some kind of marrow or squash. What on earth am I going to do with that, I thought to myself? How about adding it to a risotto?Yeah, yeah...I know...not another risotto, I hear you say! But I LOVE risotto so I don't care! And the kids eat it without fuss so that's another advantage :-)

The gourd tastes a lot like butternut squash and has a similar golden yellow flesh colour. Added with bright green peas and chopped red tomatoes, it makes the risotto look like it's studded with gems.

Bejewelled Risotto Recipe (Squash Risotto)

Serves 4

Ingredients
1 tbsp olive oil
1 knob of butter
1 x large onion, finely chopped
1 x clove of garlic, crushed
300g risotto rice (I've used Arborio)
250ml white wine
1 1/2 Litres Vegetable stock (I always use Marigold)
2 x ripe tomatoes. finely chopped
1 x squash, peeled and cut into into 1/2" cubes
1 handful of frozen peas
small numch of fresh basil
50g freshly grated Parmesan
plenty of freshly ground pepper

Use the biggest pan you have - I used to use a stock pan but now I have a large 4L saucepan which I find invaluable for soups and risotto.

Method:

1. First of all, you need to par boil or steam the squash for 5 minutes, to give it a head start or it will be rock hard.
2. Heat the oil and the butter in a large pan.
3. Add the onions and gently fry until soft.
4. Add the crushed garlic.
5. Add the rice, turn up the heat slightly and fry for 5 minutes.
6. Throw in the wine and cook until absorbed/evaporated.
7. Now gradually add the stock... keep stirring until it starts boiling.
8. Add the squash.
9. Simmer for 10 minutes, stirring as often as possible. Add extra water if it looks too dry. It should have a thick soup consistency.
10. Test to see if the rice is ready; it should be now be cooked but slightly firm in the middle
11. Mix in the tomatoes, the peas and a good handful of ripped basil leaves and 10g of the Parmesan.
12. Put a lid in the pan and turn off the heat. Leave it like this for 3 minutes to allow the tomatoes to warm through.
13. Pour in a generous glug of extra virgin olive oil and stir that in too.
14. Serve with lots of freshly grated Parmesan sprinkled on top.