Simple squash risotto
Ingredients
- 1 butternut squash
- 4 tbsp light olive oil
- 600ml vegetable stock
- 50g unsalted butter
- 1 small onion, finely chopped
- 1 celery stick, finely chopped
- 2 garlic cloves, crushed
- 1 bay leaf
- 1 tsp fresh thyme leaves, picked
- 140g risotto rice (we like carnaroli)
- 100ml white wine
- 50g parmesan (or vegetarian alternative), finely grated
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