Beetroot Risotto with Summer Greens

Around 1.5 l (about 2 pints) vegetable or chicken stock
3 tablespoons butter or olive oil
1 medium onion, diced
350 g (12 oz) Arborio (risotto) rice
120 ml white wine
2 tablespoons chopped fresh parsley, or 1 tablespoon dried
2 tablespoons chopped fresh basil, or 1 tablespoon dried
2 to 3 medium beetroots, peeled and grated
2 to 3 handfuls dark greens – like beet greens, kale, spinach or chard – finely chopped
Salt and pepper to taste
Grated peel and juice of 1 lemon
1 handful freshly grated Parmesan cheese, to serv
 

Bring the stock to a simmer. Heat the butter in a separate wide pan over medium heat; add the onion, and sauté for 3 minutes. Add the rice, stir to coat well, cook for 1 minute. Add the wine and simmer until it’s absorbed, then stir in the parsley, basil, and the beets. Add 500ml stock, cover, and simmer until the stock is absorbed. Begin adding the remaining stock a ladle at a time, stirring constantly until each addition is absorbed before adding the next, until the rice is tender. Before the last ladle, add the beet greens or spinach. Season with salt and pepper, then stir in the lemon peel and juice. Top with parmesan.

Baked Butternut Squash

Serves 4 as a side dish (35 mins cupboard to table)

1 large butternut squash
15 ml vegetable oil (e.g. olive oil, sesame oil, sunflower)
 

Peel the squash with a potato peeler. Chop off the stalk and flower end. Chop in half, lengthwise, and use a spoon to remove the seeds. Brush the cut surface of the squash with the oil.

Bake on a tray at 180 degrees C for up to 30 minutes, until the squash is soft. If it starts to brown too much before it is cooked, lightly cover it with foil.

• Finely chopped onion, garlic & thyme leaves
• Sweetcorn, Cheddar & chilli
• Crushed pine nuts, breadcrumbs & sage
• Chopped dried apricots, raisins, grated apple & ground almonds