1 - Bring the stock to the boil in a saucepan over a medium heat. Meanwhile, spray a large non-stick frying pan or saucepan with Fry Light. Add the red onion, garlic and chilli and cook gently for 2-3minutes, stirring occasionally.
2 - Increase the heat to medium and add the rice to the onion mixture with the chopped butternut squash. Stir in a ladleful of the hot stock.
3 - Continue to cook in this manner, adding a ladleful of boiling stock as soon as each addition of liquid is absorbed, stirring constantly. It is essential that the stock is boiling hot as it is added, or the rice will not cook properly. Add the stock in this way until the squash and rice are creamy and Al dente. Season, stir in the parsley and remove from the heat.
4 - Ladle into warmed deep plate and sprinkle with grated parmesan or pecorino cheese. serve immediately, with a rocket salad on the side.
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