Yummy yummy yummy

If you're my friend on Facebook, you will have no doubt read about my terrible accident involving a knife, my nail bed and an unpeeled butternut squash. It put up a mighty fight, but half the squash made it into roast veg for lunch and the other half remains in the fridge, in tiny little cubes. Sophie - 1. Butternut Squash - 0. Tomorrow night, I will score again against the little bastard by making it into easily the best dinner in the whole world: Bacon and Butternut Squash Risotto. YUM.

Bacon and Squash Risotto (omit the bacon, my favourite vegetarian!)

Serves 4
Ready in 45 minutes

Nutritional Information

Per serving:
612kcals
35.6g fat (17.5g saturated)
12.4g protein
64.7g carbs
9.5g sugar
1g salt

Ingredients

• 100g butter
• 1 large onion, finely chopped or grated
• 1 butternut squash (about 500g), peeled, deseeded and grated or cut into little cubes
• 1 garlic clove, crushed
• 225g arborio rice
• 1 litre hot vegetable stock
• 50g roasted hazelnuts
• 4 tbsp grated Wensleydale

Method: How to make squash risotto

1. Heat half the butter in a pan, add the onion and fry for about 5 minutes until softened but not browned. Add the squash and garlic and cook for about 5 minutes, to soften slightly. Add the rice, stir, then add half the hot stock and stir occasionally. When all the liquid has been absorbed, gradually add the remaining stock, stirring regularly, until the rice is tender yet saucy; about 20 minutes.

2. Whizz the hazelnuts in a processor until finely ground. Heat the remaining butter in another pan and add the ground hazelnuts. Fry for a few minutes to brown, then stir into the risotto. Serve sprinkled with cheese.

(from the Channel 4 food website)