Butternut Squash and Amaretto Risotto

The little cook loves risotto, and particularly loves the butternut squash one. The amaretto can, of course, be left out, for when you're making it for little people!

Serves 4

Ingredients:

1 onion, diced.
2 cloves of garlic, crushed.
Olive oil.
smallish tsp each of dried basil, oregano and thyme. (you could add dried chillies here too, its a nice twist, although not for when the little cook is having it)
250g risotto rice (i use arborio)
900-1000ml veg stock (i use a couple of veg oxo cubes or similar)
1 butternut squash
Salt and pepper
A couple of handfuls of grated parmesan, to taste
Optional: 100ml of amaretto. 1 red pepper, diced.

How to:

Cut the butternut squash in half lengthways, scoop out the seeds and place face down in a baking tray with a drizzle of oil. Cook in the oven at 180 for 30-40 minutes, or until tender (it will depend on the size of the squash).
Heat up a good couple of glugs of olive oil in a heavy bottom saucepan.
Fry the onions gently for 5-10 minutes, then add the garlic and fry for a further couple of minutes. When the onions are almost translucent, add the herbs, optional diced pepper, stir and add the rice. Stir until all the rice is coated in oil, and then cook for a few minutes.
Add the amaretto and cook off. Start adding the stock, a few ladlefuls at a time. It will take 20-30 minutes for the rice to absorb all of the stock. Keep stirring.
When the squash is cooked, and the rice is done, scoop the flesh out of the skin and stir it into the risotto, breaking it up.
Stir in the parmesan, season and its ready.