RECIPE onion squash, pea and quinoa risotto

Serves 2

Olive oil

1 onion, finely chopped

1 clove of garlic, finely chopped

60g quinoa

300ml stock

2 onion squash, deseeded and finely sliced

100g frozen peas

1 tsp shredded fresh sage

1 Heat some oil in a heavy bottomed saucepan, then cook the onion and garlic over a low heat, until soft but not browned.

2 Add the quinoa and stock to the onion, bring to the boil, then put a lid on and simmer gently for about 10 minutes, or until the quinoa is cooked.

3 Add the sliced onion squash and frozen peas. If the liquid has all been absorbed, add a little more, to ensure it doesn’t stick to the bottom of the pan. Simmer gently for about 7-8 minutes, or until the squash is soft but not falling apart.

4 Take off the heat, stir through the sage, season with salt and pepper to taste, then serve.

TIP You can replace the onion squash with any kind of squash, really. In terms of weight, you’ll need about 250g per person. If you like, sprinkle some grated Parmesan on each dish before serving.

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