Butternut Squash and Chickpea Risotto

Welcome to a culinary journey that combines the rich, nutty flavours of butternut squash with the hearty goodness of chickpeas. The recipe transforms these ingredients into a creamy and comforting butternut squash and chickpea risotto. Get ready to savour the symphony of textures and tastes that make this dish a comforting classic with a wholesome twist. 

Ingredients (serves two):

• 135g arborio rice (tip: swap the arborio rice for brown rice for a hearty fibre-filled meal – adjust cooking times accordingly)
• ½ butternut squash (tip: roast the remaining squash to use as a salad topping – serve with rocket and pine nuts)
• 200g chickpeas
• 1tbsp olive oil
• 1 white onion
• 2 crushed garlic cloves
• 500ml vegetable stock
• 75ml white wine
• 2tbsp crème fraiche
• 1tbsp fresh chopped basil
• 25g grated parmesan
• Salt and pepper for seasoning

How to make: 

1. Cube the butternut squash and toss with ½ tbsp olive oil, then roast for 40 minutes at 180*C/Gas 4

2. Heat the remaining oil in a large pan and cook the onion, chickpeas and garlic for 5 minutes, until soft.
3. Add the rice and cook for 2-3 minutes, mixing the rice into the oil.
4. Add white wine and cook until almost fully reduced.
5. Add the stock one ladle at the time, giving it time to reduce before adding more stock. This will take 20-25 minutes.
6. Stir in the butternut squash, crème fraiche and parmesan.
7. Season with salt and pepper to taste.
8. Garnish with the chopped basil and serve.