Make this easy risotto in the microwave to feed the family – it’s a good source of vitamin C, counts as one of your 5-a-day and it’s ready in under 30 minutes
Prep:5 mins
Serves 4
250g risotto rice700ml hot vegetable stock1 medium butternut squashbig handful grated parmesan (or vegetarian alternative), plus extra handful sage leaves, roughly chopped
STEP 1Tip the rice into a large bowl, then add 500ml of the hot vegetable stock. Cover with cling film and microwave on High for 5 mins. Meanwhile, peel and cut the squash into medium chunks (see tip, below). Stir the rice, then add the squash and the rest of the stock. Re-cover with cling film, then microwave for another 15 mins, stirring halfway, until almost all the stock is absorbed and the rice and squash are tender.STEP 2Leave the risotto to sit for 2 mins, then stir in the parmesan and sage. Serve topped with more grated cheese.
