Butternut Squash and Courgette Risotto

I got a recipe for a courgette pea and mint risotto of the Netmums website. It was good but I made some changes, tweaked it here and there and added a butternut squash til I got what I think is delicious.

                                         

Ingredients

1 medium butternut squash

1 large courgette

1 large onion

4 cloves of garlic

 (I love garlic, but you can put in what you like)

500ml of veg stock

Risotto rice

Olive oil

Mint

(I usually use fresh but next doors cat got at mine and asda was out so I used dry today)

What I do

I usually soak the rice in some olive oil as I am preparing all the other ingredients, to make sure it is all coated.

Then I peel chop and de-seed the butternut squash and put it in a pan of water, bring to the boil them simmer for about 20 mins or until soft and mashable.

Then chop the onion and garlic and courgette up into small pieces. If I'm making it for  babies I usually grate the courgette, but today I just chopped it.

Then I warm some oil in a pan on medium heat and add the onions and garlic, stir fry til soft and add the courgette, stir fry again until soft and add the rice, mix it all together and add the stock., then I drain off the butternut squash and add that. Then I leave on a medium -low heat stirring occasionally until all the water has reduced and the risotto is nice and thick and creamy. Then I add the mint and stir it all in. 

Some may add salt or pepper but I don't like salt and I don't think it needs pepper.

I sometimes also add frozen garden peas about 2 mins towards the end.

I then serve with some rocket salad and garlic bread and a sprinkle more mint.

I love it and my babies love it.

It's delicious and an all round family favourite.

Hope you enjoy giving it a try, I would love to hear any other tweaks or suggestions you make, for me to try.

Lots of Love

Vic and Family

xx