Sage, chilli and butterbut squash risotto
500g butternut squash, peeled, deseeded and cut into cubes
1 bay leaf
1 sprig of fresh rosemary
1 large onion, finely chopped
1 vegetable stock cube
Low-calorie coking spray
10 fresh sage leaves
2 garlic cloves, finely chopped
1 red chilli, deseeded and finely chopped
350g dried arborio rice
25g parmesan, or vegetarian alternative, grated
Freshly ground black pepper
1) Put the squash in a large frying pan with the bay leaf, rosemary, 1.5 litres cold water and half the onions. Bring to the boil and cook for 10 minutes until the squash is soft. Drain over a pan to collect the cooking liquid, and discard the bay leaf and rosemary. Stir in the stock cube into the reserved liquid and leave to simmer over a medium-low heat while you continue with the recipe.
2) Put half the cooked veg in a food processor with 2 tbsp of the stock mixtyre and whizz into a puree. Set aside, along with the remaining veg.
3) Spray a frying pan with cooking spray and place over a medium-high heat. Fry 8 sage leaves briefly on each side and set aside on kitchen paper to crisp up.
4) Add the remaining raw onion to the frying pan, reduce the heat to low and cook gently for 10 minutes until very soft but not coloured. Finely chop the remaining sage leaves and add to the pan with the garlic, chilli and rice.
5) Add the hot stock a ladleful at a time, stirring until it has been absorbed before adding another. After 20-25 minutes, all the stock will have been absorbed and the rice will be creamy with a little bite. Stir in the puree and the reserved veg to heat through. Divide between 4 bowls, Scatter over the quarter of the cheese over each and top with the sage leaves and a twist of blsack pepper.