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Risotto with Butternut Squash

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Ingredients

50 g onion, chopped
25 g unsalted butter
110 g basmati rice or pasta shells
450 ml boiling water
150 g butternut squash, peeled & chopped
225 g ripe tomatoes, skinned, deseeded & chopped
50 g Cheddar cheese, grated

Method

  1. Saute the onion in half the butter until softened.
  2. Stir in the rice or pasta shells until well coated.
  3. Pour over the boiling water, cover pan with a lid and cook for 8 minutes over a high heat.
  4. Stir in the butternut squash, reduce the heat and cook, covered, for about 12 minutes or until or the water had been absorbed.
  5. Meanwhile, melt the remaining butter in a small saucepan, add the tomatoes and saute for 2-3 minutes,
  6. Stir in the cheese until melted, then stir the tomato and cheese mixture into the cooked rice.

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