Squash and sage risotto
Preparation time: 10 minutes
Cooking time: 25 minutes
1 tbsp olive oil
2 leeks, chopped
1 garlic clove, crushed
250g (9oz) risotto rice
150g (5oz) butternut squash, diced
1 litre (1¾ pints) hot chicken stock
50g (2oz) peas
1 tsp chopped fresh sage
50g (2oz) Parmesan cheese, grated
1 tsp lemon juice
2 tbsp double cream
salt and black pepper
1 Heat the olive oil in a saucepan. Add the leeks and fry for 3 minutes. Add the garlic, rice and squash and stir to make sure the rice is well coated.
2 Add a ladleful of hot stock at a time, stirring until absorbed.
3 When all the stock has been added and the rice is cooked (this will take about 20 minutes) add the peas and sage and stir for the last 5 minutes. Stir in the Parmesan, lemon juice and cream and season to taste.
Recipe and image courtesy of Annabel Karmel’s Family Cookbook (Ebury Press), which is filled with cooking inspiration for the whole family and available to buy from 13 March. Visit www.annabelkarmel.com