Squash Risotto

Serves: 5 - 6 people.

Prep time: 5 minutes

Ingredients

·         300g brown rice (soaked overnight)

·         1/3 of a medium squash (dices)

·         1 medium onion

·         salt and pepper to taste

·         500ml vegetable broth

Method

1.     Chop the onion and fry until translucent in a medium saucepan.

2.     Add the squash, salt and pepper and fry together until squash is cooked

3.     Set 1/3 of the squash and onion mixture aside for the puree.

4.     Rinse the rice and add it into the pot with the onion and squash, mix together and let it cook for 5-8 minutes

5.     Add the vegetable broth little by little until it covers the rice by 1 inch. Bring to a boil and then put on low heat and let it simmer for about an hour or until liquid is absorbed and rice is cooked through.

6.     Meanwhile, blend the 1/3 of the squash to make puree.

7.     Add the puree into the pot and mix together.

8.     Garnish with some coriander leaves before serving.