My Fast and Easy Squash Risotto

This is a real good standby for a gloomy day when you want comforting food by the fire. The other good thing about it is you can substitute the veg.
Enough for two.





1 Butternut Squash peeled, diced
1 Small onion finely chopped
1 teaspoon Dried Sage
Black Pepper
Olive Oil approx tablespoon
150 grms Arborio Rice
3/4pint veg or chicken stock
Dolcelatte Cheese enough to please your tastebuds(we have a piece 2" x 3" cubed)
Parmesan to sprinkle over
2 pans 1 lge 1 small

1.Cook squash by either roasting (20mins 180deg) with sage or boiling (5-10 mins) and then tossing in sage (I do this sometimes the day before and pop in the fridge until needed).
2.Dissolve veg or chicken cube in the boiling water in a saucepan to keep the water ready for ladling into rice.
3.Get a large pan,add the olive oil and soften the onion for 5 mins
4.Add the rice and coat with the oil and onion
5. Start adding stock a ladleful at a time (approx 2-3 mins a go)as the rice absorbs it until all of it has been incorporated.
6. By this time the rice will almost be cooked, maybe another couple of minutes before nice and creamy ready to add the diced,cooked squash. Add black pepper to taste now.
7.Then add the dolcelatte cheese to melt it in. Done
8.Serve in bowls, sprinkled over with a teaspoon of Parmesan and crusty bread.