Pea and lemon risotto with butternut squash

Risottos traditionally are butter, cream and cheese loaded, but this is a light, low-fat alternative that is fresh and summery. Just remember to hover your hand to get the right portion size for you.

Ingredients

500g peeled butternut squash, un-peeled, cut into 2 cm pieces2 tbsp extra virgin olive oil 1 onion, finely chopped 1 clove garlic, crushed 1 tsp fennel seeds, crushed Pinch of cayenne pepper 900 ml gluten-free vegetable stock 250g Arborio rice 200ml white wine JuiceZest of 1 un-waxed lemon 325g frozen peas 3 tbsp chopped fresh mint, plus extra sprigs to garnish

Method

• Start by taking the peas out of the freezer and put them on one side to de-frost

• Heat the oven to 200 ̊C. Line a large baking sheet with baking parchment and spread the butternut squash out in a single layer, drizzle with half of the olive oil and mix it well into the squash to make sure it is evenly coated. Cook for approximately 30 minutes until soft and slightly browned.

• In a large non-stick lidded frying pan heat the remaining olive oil over a high heat and add the onion and garlic, gently fry for a few minutes until the onion is soft

• Next, add the rice, fennel seeds, cayenne pepper, white wine and stir constantly over a medium heat

• The trick now is to add all the vegetable stock slowly and gently, bit by bit. As you are stirring the rice, you will see when each addition of liquid has been soaked up. This is the time to add another ladleful.

• After about 20 minutes, when the rice is cooked, add the de-frosted peas, the lemon zest and the lemon juice and heat through

• Finally add the roast butternut squash and a sprinkle of fresh mint and serve immediately with a lemon wedge on the side