Risotto Of Rocket And Watercress With Butternut Squash And P

Directions

1. Heat 1/2 the butter in a wide based deep-sided frying pan and cook the onion in garlic till softened.
2. Add in the rice and stir well till it is coated in the buttery juices.
3. Season.
4. Gradually add in a little of the warm stock, allowing the rice to absorb it before adding more. Keep adding the stock gradually, shaking the pan frequently. This helps to keep the rice whole rather than breaking up the grains.
5. Meanwhile, heat the extra virgin olive oil in a separate frying pan and add in the squash.
6. Season and fry briskly over a high heat just to colour the pcs golden brown.
7. Add in squash to the risotto and continue cooking for about another 12 min till the rice is still chewy but almost cooked.
8. Add in the rocket, watercress and pine kernals and turn them into the risotto till just wilted. Season to taste, stir in the extra butter in flakes, and then serve immediately topped with the shavings of parmesan.