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
Ingredients
- 250g risotto rice
- 700ml hot vegetable stock
- 1 medium butternut squash
- big handful grated parmesan (or vegetarian alternative), plus extra
- handful sage leaves, roughly chopped
Method
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Tip 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.
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Leave the risotto to sit for 2 mins, then stir in the parmesan and sage. Serve topped with more grated cheese.