Butternut squash & pea risotto by Katie Kirk | Fast Running
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Ingredients
- 1 medium onion
- 1 garlic clove
- 2 tbsp light olive oil (Or fat of choice e.g. coconut/rapeseed)
- 700ml water
- 2 ‘Kallo’ vegetable stock
- Pinch Saffron (optional)
- 1 large butternut squash
- 100g frozen peas
- 100g courgette, grated
- 50g parmesan (or vegan/vegetarian alternative)
- 200g arborio/risotto rice
- Salt and pepper
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