2tbsp olive oil
½ while onion, sliced
1 clove garlic, crushed 1 small butternut squash, peeled and cubed
½ lemon juiced
600 ml /1 pint 2 fl oz /2 ½ cups vegetable stock
200 g /7 oz/ 1 cup Arborio rice
100 ml /3 ½ fl oz/ ½ cup white cooking wine
a handful of kale leaves, stem removed
and roughly chopped
fresh thyme to garnish
1.Warm a frying pan over a gently heat and add the oil, followed by the onion.
2.Cook until the onion starts to turn translucent and then add the garlic and squash. Season with some salt and pepper and squeeze of lemon.
3.Add the vegetable stock, increase the heat and stir in the rice. After 5 minutes add the wine and allow the liquid to bubble before covering the pan.
4.Continue to cook for 25 minutes. Add a little more water when necessary and stir every 5 minutes. Keep the lid on so the risotto retains the aromas.
5.About 5 minutes before the end of the cooking time, stir in the kale leaves and sprinkle some fresh thyme. Give the risotto a stir so the leaves and herbs are evenly distributed.
6.Once cooked, season to taste and divide between 4 serving plat